Michelin Star Potato Dauphinoise

Peel and slice 4 Maris Piper potatoes to about 2mm thickness. Use a mandolin with a guard for safety, or slice by hand for more control.

Use a heavy-based oven-proof dish. Begin layering by placing a layer of sliced potatoes at the bottom of the dish.

Sprinkle a little bit of salt, a pinch of black pepper, some picked thyme, and a small amount of grated Comté cheese over the potato layer.

Add another layer of sliced potatoes, followed by salt, black pepper, picked thyme, and grated Comté cheese.

Pour a layer of double cream over the second layer of potatoes.

Continue layering with potatoes, seasoning, thyme, cheese, and double cream for 2-3 more layers, ensuring even distribution for uniform cooking.

For the top layer, carve a potato into a cylinder and slice thinly for a neat, uniform finish. Arrange these slices on top.

Add a final layer of double cream, a sprinkle of salt, black pepper, picked thyme, and a generous amount of grated Comté cheese on top.

Prepare a bain-marie by placing a cloth at the bottom of a tray filled with water to prevent the cream from boiling and splitting.

Place the oven-proof dish in the bain-marie and bake in the oven at 170°C (338°F) for about 45 minutes, or until the potatoes are cooked through and the top is golden brown.