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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!