For the Infused Cream:

1. In a saucepan, heat the cream on a gentle simmer.
2. While the cream warms, cut slits in the onion and slide in the bay leaves. Stud the onion with the cloves.
3. Add the sudden onion to the cream, along with a pinch of ground nutmeg, and the peppercorns. Simmer gently for 5 more minutes. Then set aside to infuse for at least 10 minutes while you prepare the potatoes.

Potato Preparation:

1. Peel then, thinly slice the potatoes into 1mm slices, using a knife or mandolin. The thickness will affect cooking time so keep the pieces nice and even.
2. Add 50g of the smoked cheddar to the bottom of your oven dish or casserole.
3. Arrange the potato slices upright in the dish to maximise the crispy surface area.
4. Pour the infused cream over the potatoes, filling the dish up to 1cm below the lip. Save any unused cream, and drizzle this over the potato bake once the liquid has cooked down a little (after about 30 minutes). Over filling the dish can cause the cream to spill over during cooking.
5. Sprinkle the remaining smoked cheese on top of the gratin.
6. Create a baking paper cartouche to top the dish, cutting it to fit your casserole or baking dish, and being sure to cut a small hole in the middle. A video is linked above to help with this.
7. Bake at 190°C for 1 hour, removing the cartouche after about 40 minutes once the potato slices soften. Adjust the time based on slice thickness. Once you remove the baking paper, brush the exposed potato slices with a little melted butter or oil to help them crisp
8. Continue to cook uncovered until the potato bake turns a rich golden brown (about 15 minutes). Keep an eye on the potatoes and sauce, as overbaking can cause the lovely creamy sauce to reduce to much and split.
9. Remove from the oven and serve. Garnished with fresh thyme, or if desired, crispy sage (recipe below)

Crispy Sage:

1. Heat a small amount of oil in a pan over medium-high heat. You can use olive oil, vegetable oil, or any oil with a high smoke point.
2. While the oil is heating, carefully wash and pat dry the sage leaves. Ensure they are thoroughly dry to prevent splattering when they come into contact with the hot oil.
3. Once the oil is hot, add the sage leaves to the pan in a single layer. Be cautious, as the leaves may splatter a bit.
4. Fry the sage leaves on each side for about 20-30 seconds until they become crisp and the edges turn slightly darker.
5. Use a slotted spoon or tongs to carefully remove the crispy sage from the pan, allowing any excess oil to drain back into the pan.
6. Place the crispy sage on a plate lined with paper towels to absorb any remaining oil.
7. Optional: Season the crispy sage with a pinch of salt or your preferred seasoning while it’s still warm.