Funeral potato gratin

Peel the russets and slice about a sixteenth of an inch thick on a mandolin, straight into a vat of water to wash off excess starch and stop oxidation. They can be held in that water in the fridge up to 24 hours.

Shred the Gruyere. Crush and peel the garlic. Pick and roughly chop the thyme leaves.

Whisk the cream of chicken soup and heavy cream together in a large bowl.

Add the thyme, crushed garlic, minced shallot, salt, black pepper and optional nutmeg; whisk to combine.

Fold in the shredded cheese until evenly distributed and add a dash of hot paprika.

Drain the potatoes and combine with the cheese sauce in a large bowl, getting it between each slice.

Butter a baking dish generously and stack the slices, laid slightly flat for a relatively even surface with exposed edges.

Cover tightly with foil and bake at 400F in three 30-minute segments: first covered so the potatoes steam and tenderise, then uncovered to brown.

Process about two cups of cornflakes to fine crumbs that still have some texture.

Mix in the melted butter, and once cooled grate in the Parmesan; season with salt and pepper.

After the second 30 minutes, when the potatoes are just starting to brown, top generously with the cornflake mixture.

Return to the oven for another 30 minutes.

Sprinkle with parsley and chives and serve.