500ml double cream
One tablespoon Karen’s Spicy Marinade
8 large Maris Piper potatoes
Extra mature grated cheddar
Heat oven to 190 degrees/gas mark 5.
Add cream & milk to large pan & bring to simmer, add marinade & mix through.
Peel & finely slice potatoes (about 3-4mm thick) & add to cream, simmer until just cooked (5-10 minutes).
Gently stir to separate potato slices, add salt & freshly ground black pepper.
Remove the potatoes with a slotted spoon & place in shallow ovenproof dish.
Pour over the mixture from the pan, enough to seep through layers & leave a little moisture on top (discard the rest).
Scatter over grated cheese & garnish.
Bake for 30-40 minutes until potatoes are soft & browned, increase the heat for 5 minutes if not brown enough.
Please note: Cut the potatoes as thin as you possibly can to ensure they are fully cooked at end of cooking time