Gratin Dauphinois

Peel and slice the potatoes thinly, preferably on a mandolin. Cover with a wet napkin and keep aside.
In a pan, heat 2tsps butter. Sautee the garlic, the onion, oregano and the thyme in the butter in that order until each ingredient takes on some colour. Add to this the double cream and the milk and boil over a low heat until the mixture begins to boil and bubbles start to appear. Add salt and pepper to taste. Take off heat.
Layer the potatoes in a baking pan (Use a pyrex dish, earthenware or a ovenproof gratin dish) slightly overlapping one another. Dot some butter over the potatoes. Sprinkle over this some grated cheddar. Over this, pour some of the cream mixture.
Repeat the layering first with the potatoes, butter, the cheese and the cream. The bottom layers need not be very neat but as you near the top, lay out the ingredients in a neater way.
Once finished, sprinkle the grated mozzarella over the top, pour the remaining cream mixture on top and bake at moderate heat for about n hour or when you feel at the prick of a knife to the middle of the dish, that the potatoes have been cooked all the way through. The pan must be relatively dry by then.
Serve with roasted meat or as a meal in itself. For those who do not want to waste the decadently creamy, cheesy toast, I recommend a piece of bread to scoop up all that beautiful sauce!
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