Potato and cauliflower dauphinois

250ml cream
250ml full cream milk
4 cloves garlic, finely sliced
Knob of butter
sea salt and freshly ground pepper
600g potato, sliced
Half a large cauliflower, sliced
Thyme (fresh is good, but dried is okay too)
Handful of grated Parmesan

Preheat the oven to 200C. Simmer milk, cream, garlic for five minutes. Remove from heat, then season with salt and pepper.

Butter an earthenware dish. Put a layer of potatoes on the bottom, sprinkle with thyme, and add a layer of cauliflower. Repeat, and finish with a layer of potatoes.

Pour over the infused milk and cream. Oil one side of a a piece of aluminum foil and cover the dish, oil-side down. Cook in oven for 1 hour, until potatoes are soft.

Remove foil. Sprinkle over the Parmesan. Return to oven, and cook for another 10 - 20 minutes until golden brown. You can keep this in the oven (turn to low) until you are ready to serve.