Come on now, who doesn’t love the creamy goodness of an old-school potato gratin?!
Serves: 6
INGREDIENTS
6 large waxy potatoes
1 cup cream
1 cup whole milk
3 cloves garlic, crushed
sea salt and ground pepper
120 grams gruyère cheese, grated
¼ teaspoon freshly ground nutmeg
METHOD
Preheat the oven to 180°C.
Slice the potatoes thinly either by hand or using a mandoline.
Place the cream, milk and garlic in a large pot and season well with salt and pepper. Bring to a gentle boil then reduce the heat to a simmer. Add the sliced potatoes and cook for 5 minutes.
Gently transfer half of the potatoes to a baking dish. Cover with half of the cheese, add the remaining potatoes and cream mixture and top with remaining cheese.
Bake for 40 minutes until golden and bubbling. Leave to sit for 5 minutes before serving.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!