What is better than some creamy potatoes? Some call it a gratin, some are not so fancy – but whatever you call it make sure the potatoes you use absorb liquid. Traditionally the gratin is cooked entirely in the oven, here there is a bit of cooking on the hob but I think it make for a better texture and honestly the result is more dependable when you come to slice it!
- 600g waxy potatoes (try Maris Piper)
- 350mls double cream
- 1 large garlic clove finely sliced
- 1 large sprig of thyme
- 1 bay leaf
- 90g of Gruyere cheese, grated
- sea salt and freshly ground black pepper to taste.
serves 4 as an accompaniment.
- Preheat the oven to 200c
- Peel the potatoes, then slice thinly. Bring the cream and milk to boil in large saucepan and add the garlic, thyme and seasoning. simmer this lot together for a couple more minutes.
- Slide in the potatoes stirring gently. Now simmer this lot for about 7 or eight minutes until they are tender but keep their shape and bite. Drain the lot over a bowl to keep the liquid.
- layer the potatoes into a shallow ovenproof dish adding two thirds of the cheese and season and little of the retained liquid between each layer.
- On the final layer pour some of the mile around the sides, just enough to moisten the lot and sprinkle over the remaining cheese.
- Put the dish into a shallow roasting tin and put the lot into the oven baking for 10-15 minutes or until the cheese is starting to bubble turning a lovely golden brown.
- let it stand for ten minutes before you cut and serve.