Autumn potato gratin

Ingredients:

• 1.8 kg of mixed small potato varieties, such as Red Bliss, fingerlings, or Peruvian purple potatoes
• 2 cups heavy cream + extra
• 55 g butter
• 2 sprigs each of thyme, sage and rosemary
• 2 cloves garlic, crushed
• 0.5 tbsp. grated parmesan

Preparation:

1. Preheat oven to 200°C.
2. Cut the potatoes in half, place them in a large baking dish, and season with salt and pepper.
3. Meanwhile, combine the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes to infuse the cream with flavor. Season with salt and pepper. Pour the hot cream through a sieve over the potatoes (discard the herbs and garlic). If there isn't enough cream to fill the pan 3/4 of the way up, add a little more to reach that point. Sprinkle the Parmesan cheese evenly over the top.
4. Bake for 30-35 minutes, until the potatoes are cooked through and beginning to brown. Cover and keep warm until ready to serve.