Bring to the boil the cream, sliced garlic, bay leaf, thyme, and allow to infuse for a few minutes. Remove the thyme and bay leaf and allow to cool. Beat the egg into the cream mixture.
Using the other garlic clove rub the inside of an oven proof dish (approx 1.5 – 2” in depth) Place 1/3 of the potatoes into the dish, season, sprinkle with some of the sautéed red onions, chopped thyme, anchovies and a little of the cheese. Pour in a little of the cream mixture, pressing down at all times. Repeat the process a further 2 times.
Press down and bake in a pre heated oven (200C/400F/Gas mark 6) for 40-45 mins until golden and soft enough for a knife to go through the potatoes with ease. Remove, drain off any excess fat then turn out and cut into a diamond shape.
To make the salad dressing, place the egg yolk and mustard and vinegar into a food processor, turn on a fast speed, add the herbs then slowly add the olive oil, then the vegetable oil and season. It should have a consistency of pouring cream, if it is a little thick just add a little warm water.
Mix with some mixed salad and serve alongside the Jansen’s Temptation
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