POTATO GRATIN

You may well ask what bis the difference between scalloped potatoes and au gratin? The answer is cheese, traditionally scalloped potatoes are simply cooked in cream whereas au gratin has cheese added. Ingredients...750gm of 'all rounder potatoes', 300ml of cream, 2 tbs of minced garlic, 1 and 1/2 tbs of dried thyme, 100gm of tasty grated cheese, 250 gm of diced bacon pieces, cracked black pepper to taste. Preheat your oven to 180 deg C. In a small bowl mix together 1 tbs of minced garlic with 1 tbs of butter/marg and grease a 24cm ovenproof dish with the mix. Peel the potatoes and slice them very thinly. Place the potato slices into the prepared dish and layer with the bacon pieces. Pour the cream into a small pan along with 1 tbs of minced garlic and the thyme, season well with cracked black pepper and stir until simmering, pour this over the sliced potato mix. To finish off sprinkle over the grated cheese. Place the dish in the preheated oven and bake for about 45 minutes or until the cheese is melted , golden and bubbling. ( check the potatoes are tender with a skewer). Leave the dish stand for 2 minutes before serving. This classic dish can be served on its own, with a green salad or served as an accompaniment to any meat dish.