Hasselback potato gratin

1.Lightly grease a large oval or square baking dish with butter. Using a sharp knife, cut the potatoes into thin slices, about 3mm thick. Tip the slices into a large bowl, pour over the melted butter and cream and scatter with rosemary. Season with salt and pepper and toss well to coat.

2.Tightly pack the potatoes upright into the dish. Wedge the bay leaves throughout the layers, then pour any remaining butter mixture from the bowl over the top. Cover with foil and bake for 40 minutes at 200°C.

3.Remove the foil and cook for a further 40 minutes at 220°C, until the potatoes are cooked through and golden brown.