Potato gratin

Time of preparation: 30 Minutes
Time of cooking: 1 Hour

Butter	1 small knob
Milk	200 ml
Double cream	300 ml
Bay leaves	2
Garlic (finely sliced)	2 cloves
Sea salt	To taste
Freshly Ground Black Pepper	To taste
Potatoes (peeled & thinly sliced)	2 ½ kg
Fresh Thyme	1 handful
Parmesan Cheese (grated)	1 handful
Olive Oil	4 table spoons
Chestnuts (peeled & crumbled)	1 handful
Minced Meat (cooked)	3 cups

1. Preheat the oven to 200°C/400°F/gas 6.
2. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
3. Pour the milk and cream into a wide pan with the bay leaves and garlic.
4. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
5. Add the potatoes and most of the thyme leaves and stir well.
6. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
7. Meanwhile, fry the minced meat in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the mince and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.