Heat 150ml of cream and 150ml milk with 2 crushed garlic cloves and 2 sprigs of thyme.
Allow to infuse for 5 minutes. Layer thinly sliced potatoes in a buttered oven proof dish & lightly season each layer as you go with salt & pepper.
When the dish is full pour over the cream mix making sure the slices are well coated and covered, discard the thyme sprigs if not needed.
Cover with foil then bake for 1 hour at 160’C or until potatoes are tender.
Finally remove foil & add a generous handful of Charleville Emmental and Regato mix, return to the oven and bake until golden brown and melted.
Now that’s crafty.