Potato Gratin - butt.erhand

1 kg / 2.2 lb potatoes (roughly 4 potatoes - Russet, Maris Piper or any starchy potatoes)
300 ml / 1 1/4 cups heavy cream
2 sprigs rosemary or thyme
3 garlic cloves, crushed
1 shallot, minced
parmesan cheese
parsley for garnish

Preheat oven to 220C/430F.
Wash, peel and slice your potatoes thinly, roughly 3mm or 1/8th of an inch thick. Highly recommend you to use a slicer, it's easier and faster!
Bring a pot of water to boil and drop the potato slices in for 5 minutes or until the potatoes are tender. Drained and set aside.
In a separate pot, combine the cream, garlic, rosemary/thyme, shallot with a generous pinch of salt and pepper. Bring the pot to a simmer and let it continue to simmer for 5-10 minutes. Scoop out the herbs and crushed garlic.
Start lining up your potato slices into a baking dish, in whatever pattern you prefer. Pour the hot cream over the potatoes and grate over a generous portion of cheese.
Cover with foil and bake for 30-40 minutes. Remove foil and let the cheese get golden and toasty for roughly 5-10 more minutes. Garnish with parsley.