Preheat the oven to 200 degrees celsius.
Peel the potatoes.
Place the potatoes in a bowl of water for 30 minutes.
Grease a deep tray with butter.
Thinly slice the potatoes.
Make one layer in the deep tray.
To make the creamy sauce add the flour and butter to a saucepan. Have the stove top on medium heat and combine the flour and butter.
Add all the other ingredients.
Bring to a simmer. Sauce will be done once it has thickened.
Pour half the cream mix on the potatoes.
Take away all the thyme leaves.
Put the other half of the potatoes on top.
Add the rest of the cream mix and spread evenly.
Cover with foil and place in the oven for 45 minutes.
Add cheese and cook until golden brown.
- 2.0kg potatoes, peeled and sliced (thinly)
- 9.0Tbsp flour
- 9.0Tbsp butter
- 4.0c milk
- 1.0c cream
- 6.0Tbsp thyme (fresh)
- 2.0 sage leaves (handfuls)
- 3.0 garlic cloves
- 2.0pch nutmeg
- 3.0c grated cheese (gruyere suggested)