Ingredients
Also known as potatoes au gratin
-
500mL double cream
-
500mL milk
-
3 garlic cloves, peeled
-
8 large potatoes (about 1.5kg)
-
100g grated gruyère cheese (or fontina, emmental, or cheddar for melting)
01
Prepare
-
Preheat the oven to 190°C (170°C fan/gas 5).
-
Place 500mL double cream, 500mL milk, and 3 garlic cloves in a large saucepan and bring to a simmer.
02
Potatoes
-
Slice 8 large potatoes very finely (about 3-4mm) and add them to the cream mixture.
-
Simmer for 3 minutes, just until the potatoes are cooked.
03
Assemble gratin
-
Gently stir the potatoes to separate them and prevent them from sticking.
-
Remove the potatoes with a slotted spoon and place in a shallow ovenproof dish, layering them to about 5cm deep.
-
Pour over the garlic-infused cream mixture, discarding the garlic. Leave a little moisture on top.
04
Bake
-
Scatter 100g grated gruyère cheese over the potatoes.
-
Bake for 30 minutes, or until the potatoes are soft and browned. If the top isn’t browned enough, increase the heat for the last 5 minutes.
