• Five large Maris Piper potatoes, peeled
• One pot double cream
• 250ml milk
• One onion, thinly sliced
• Two cloves garlic, crushed
• Thyme
• Salt
• Black pepper
• Gruyere, two handfuls grated
• Parmesan, one handful grated
• Panko breadcrumbs

Heat the oven to 180 and butter one of the Pyrex dishes. Slice the potatoes using the thinnest setting on the mandolin. Combine the cream and the milk in the big stock pot and bring to the gentlest possible simmer. Add the potatoes, the onion, the garlic and the thyme and season well. Cook for six or seven minutes until the potatoes are just a little tender. Don’t over do this step or you’ll just have mush.

Using the metal spider spoon, fish the potatoes, onion and garlic out of the cream and milk and layer them into your prepared Pyrex. Taste the liquid for seasoning, then pour over the potatoes until they’re just submerged – you probably won’t need all of it. Scatter the mixed cheese and breadcrumbs over the top of the dish and bake for 30-40 minutes, until golden on top and tender throughout.