Gratin Dauphinoise

Ingredients:

1 tub set Greek yoghurt
300ml milk
50g grated mozzarella cheese
1kg waxy potatoes (eg Charlotte)
2 sprigs fresh thyme
1 garlic clove, thinly sliced
1 shallot, roughly chopped
pinch of freshly-grated nutmeg
25g grated parmesan

Method:

Peel and slice the potatoes into 3mm thick slivers then use the butter to oil a gratin dish. Lay the slices of potatoes on a clean tea towel and pat dry.

Pour the milk into a pan, add the mozzarella and slowly heat until not quite boiling. When the cheese has melted remove from the heat and stir in the yoghurt. Sprinkle in the nutmeg and keep warm.

Meanwhile layer half the potatoes in the gratin dish, layering them so that the edges overlap slightly. Sprinkle each successive layer with a little salt and black pepper.

Pour half the hot liquid over the potatoes then finish layering the remaining slices onto the dish. Pour the remaining liquid over this, scattering the parmesan over the top. Then place in the oven pre-heated to 160°C (320°F/Gas Mark 3) and bake for about an hour. Remove from the oven, sprinkle with fresh thyme leaves and serve immediately.