Jersey Royal Dauphinoise Potatoes

Preheat oven to 160°C (140°C Fan/ Gas Mark 3). Grease an oven-proof dish with Jersey butter.

Thinly slice the Jersey Royal potatoes using a mandoline or sharp knife. The thinner, the better for even cooking. Place in a large bowl and season generously with salt and pepper.

In a saucepan, heat the Jersey milk and cream over medium heat. Add the crushed garlic and thyme sprigs. Bring to a simmer, then immediately remove from heat and let steep for 10 minutes to infuse the flavours.

Remove the thyme sprigs from the milk and cream mixture. Add a pinch of freshly grated nutmeg and season with salt and pepper.

If using, add your chopped seasonal greens to the milk/cream mixture and simmer for 2-3 minutes until wilted.

Layer the sliced potatoes into the greased dish, overlapping each slice. Pour the hot milk and cream mixture over the potatoes, ensuring they are mostly covered. Gently press down on the potatoes to ensure they are submerged.

Dot the top of the potatoes with the remaining Jersey butter.

Bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and golden brown on top. A knife should easily slide through the potatoes. If the top is browning too quickly, cover loosely with foil.

Let the Dauphinoise rest for 5-10 minutes before serving. This allows it to set slightly.