Jersey Royal Potato and Asparagus Gratin with Gruyere

Preheat oven to 180°C (350°F/Gas Mark 4). Grease a 9x13 inch baking dish with butter.

In a large saucepan, melt the Jersey butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Stir in the plain flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Gradually whisk in the Jersey milk, a little at a time, ensuring there are no lumps. Continue whisking until the sauce thickens slightly and comes to a simmer.

Remove from heat and stir in half of the Gruyere cheese (75g), the chopped thyme, salt, pepper, and nutmeg. Mix well until the cheese is melted and the sauce is smooth.

Arrange a layer of thinly sliced Jersey Royal potatoes in the prepared baking dish, slightly overlapping. Pour a third of the creamy cheese sauce over the potatoes.

Add a layer of the trimmed asparagus pieces, then pour another third of the cheese sauce over the asparagus.

Repeat layers with the remaining potatoes and cheese sauce. Ensure the top layer is covered with the sauce.

Sprinkle the remaining Gruyere cheese (75g) evenly over the top of the gratin.

Bake in the preheated oven for 35-40 minutes, or until the potatoes are tender and the cheese is golden brown and bubbly. Check potato tenderness with a fork.

Let the gratin rest for 5-10 minutes before serving.