Classic potato gratin
Potato gratin can be either a side dish or a meal in its own right, served with a simple green salad. Try layering the potatoes with finely sliced fennel, Jerusalem artichokes, onion, celeriac or mushrooms; or with sage or anchovies. You could also add a little grated Parmesan or Gruyère with the layers. Substitute chicken for vegetable stock for a different finish. Sweet potatoes (particularly good with sage) are a quicker cooking alternative to potatoes. If you like this recipe, invest in a mandolin vegetable slicer, which will produce fine, even slices of potatoes in minutes.
Ingredients
- 1 tsp flour
- 200ml double cream
- 200ml milk
- nutmeg, grated
- 2 garlic cloves, finely sliced
- 800g potatoes, peeled and cut into slices 2-3mm thick
- salt and pepper
Method
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Step 1
Combine a little of the cream with the teaspoon of flour and mix well. In a saucepan, combine the flour mixture, the rest of the cream and the milk and a little grated nutmeg. Bring briefly to the boil, turn off the heat and put aside.
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Step 2
Preheat oven to 180°C/Gas 4. Butter a shallow ovenproof dish. In the bottom, place a layer of potatoes two or three thick. Scatter over salt and pepper, a grating of nutmeg and a few slithers of garlic.
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Step 3
Continue building up layers until ½ an inch - an inch below the top of the dish. Pour over the milk and cream - this should just cover the potatoes and stop at least half an inch short of the top of the dish.
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Step 4
Cover the dish with foil. Place in the oven. Cook for at least 1½ hours, until potatoes are soft (may need longer). Check from time to time - if the gratin looks dry, pour a little more cream over the top.
