Clover Dauphinoise potatoes

Recipe by: Tumi Mogoai 
 
INGREDIENTS
500ml double cream
500ml Clover Fresh milk
5 sprigs thyme
4 orange sweet potato (peeled and sliced) OR
1 large butternut (peeled and sliced) 
3 garlic cloves (thinly sliced)
4 large potatoes (peeled and sliced)
50g each of Clover Tussers, gouda and cheddar (grated)
salt and pepper to taste
 
METHOD
Pre heat the oven to 190C
In a large saucepan, pour the Clover Fresh milk, cream, thyme and garlic and simmer on medium heat until reduced enough to coat the back of a spoon. Remove the thyme stalks and discard.
To assemble the dauphinoise start by pouring a little of the cream mixture into your oven-proof baking dish. I normally use a ladle.
Start layering the potatoes into the dish, alternating between normal potatoes and orange sweet potato/butternut. Make sure to pour a generous amount of the cream mixture onto each layer of the potatoes before starting the next layer.
Do this until you have used up all your potatoes and cream.
Bake the dauphinoise at 190C for 30 min or until a skewer can pass through without struggle.
turn your oven to grill and increase the heat to 205C.
Mix your grated cheeses together and sprinkle the top of the dauphinoise making sure to form a nice thick layer. Bake until the cheese is melted and golden brown. 
Remove from the oven and cool.
Now cover with cling wrap and foil then place something heavy onto the dauphinoise to allow the layers to compact together. You can leave overnight.
To serve, cut a portion of the dauphinoise, warm up in the oven or microwave and serve.