7,5 / 10
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Can opener, 1 Wooden spoon
Heat oven to 190°C (180° fan) 375F, gas 5.
Peel the garlic. Rub the baking dish with the garlic clove and then butter the dish.
Fill the baking dish with alternate layers of potato and carrot slices, finishing with a layer of potatoes.
Mix together the cream, thyme, cheese and creme fraiche and season with salt, pepper and nutmeg. Pour over the vegetables; the potatoes should be just covered. Add a little more cream if necessary.
Bake in the preheated oven for about 45-50 minutes until the top is nicely browned and the vegetables are tender.