Potato Pumpkin & Comte Gratin

Scald cream

1. Add the cream, milk, thyme, rosemary and garlic to a saucepan and set over a medium heat
2. When the milk starts to just simmer, remove from the heat, cover and set aside for the flavours to infuse - the longer the better and overnight works well

Prep other ingredients

1. Cut the pumpkin into manageable wedges then thinly slice to around 2mm thick - If you have a mandoline this is a good time to use it
2. Do the same with the potatoes

Layer the gratin

1. Preheat the oven to 200ºC
2. Remove the thyme rosemary and garlic from the cream mixture place back in the pan and keep warm
3. Layer ⅓ of the sliced potatoes, ⅓ of the pumpkin and pour over ⅓ of the cream
4. Top with a sprinkle of salt and a generous grating of fresh nutmeg then finish with ⅓ of the cheese
5. Repeat another 2 times, remembering to season each layer

Bake gratin

1. Cover the dish with a lid or foil and bake for 40 minutes
2. Remove the lid or foil and bake for a further 25-30 minutes until golden and bubbling and a sharp knife goes through the gratin with ease