Jersey Royal Potato & Artichoke Gratin with Pesto

Preheat your oven to 180°C (160°C fan/ Gas Mark 4).

Melt the Jersey butter in a large saucepan over medium heat. Add the chopped shallots and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

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, until the sauce is smooth and thickened. Stir constantly to prevent lumps from forming.

Stir in the double Jersey cream, chopped fresh thyme, a pinch of grated nutmeg, salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.

Lightly grease an oven-safe dish.

Arrange a layer of sliced Jersey Royal potatoes on the bottom of the dish, overlapping slightly. Top with a layer of quartered artichoke hearts.

Pour about one-third of the creamy sauce over the potatoes and artichokes.

Repeat layers of potatoes, artichokes, and sauce until all ingredients are used, finishing with a layer of sauce.

Sprinkle the grated Parmesan cheese over the top (optional).

Bake in the preheated oven for 30-40 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

Remove from the oven and let it rest for 5-10 minutes before serving.

Dollop spoonfuls of pesto over the gratin just before serving.