Potato gratin is a perfectly creamy and delectable way to spruce up your average potato. It’s also much easier than you think and is bound to become a new favourite in your household.
Servings: Family of 4-6 people
Time: 20 minutes prep and 45 minutes cooking
You will need:
- Large saucepan
- Ovenproof dish
- 500ml double cream
- 500ml milk
- 8 large potatoes
- 100g grated cheese
Pre-heat the oven to 190c/fan 170c/gas mark 5
- Peel potatoes
Peel and thinly slice potatoes with a mandolin or sharp knife. Set aside once finished.
- Add other ingredients
Combine 500ml of double cream and 500ml of milk into a large saucepan. Season with salt and pepper and heat on low until the mixture reaches a low simmer.
- Layer potatoes
In an ovenproof dish, spread a layer of potatoes. Ladle over a portion of your cream mixture and sprinkle with a handful of cheese.
Repeat for the second and third layer until you run out of mixture.
Scatter your remaining cheese on top and bake for 45 minutes or until the cheese is bubbling and potatoes are nice and browned.
- What can you add to this recipe?
Growing your own potatoes was the hard part, if you want to add a little flair to your food try infusing your cream and milk mixture with cloves of garlic and fresh herbs. Just add them to the mixture and discard once they’ve reached a simmer. This will bring a completely new flavour to your dish and show the versatility of homegrown herbs.
- How long can you store this dish?
Portion and store potato gratin leftovers in a sealed container which can be frozen for up to 2 weeks. Alternatively, you can also store them in the dish they were baked in but ensure to cover tightly with aluminium foil. Heat through thoroughly in the oven before eating.
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