Creamy potato gratin recipe
information
Preparation 15 mins, Cooking 45 mins.
ingredients
900 g (2 lb) potatoes, thinly sliced
salt and pepper
1 tsp grated nutmeg
1 clove garlic, crushed
150 ml (1/4 pt) single cream
100 ml (4 fl oz) milk
75 g (3 oz) Gruyere cheese, grated
salt and pepper
1 tsp grated nutmeg
1 clove garlic, crushed
150 ml (1/4 pt) single cream
100 ml (4 fl oz) milk
75 g (3 oz) Gruyere cheese, grated
method
1. Preheat oven 220°C/425°F/gas7. Cook potatoes in boiling salted water for 5 mins, then drain well.
2. Arrange potatoes in layers in a greased, shallow, ovenproof dish, sprinkling each layer with salt, pepper, nutmeg and garlic.
3. Mix cream and milk together and pour over potatoes. Sprinkle with cheese. Cover with aluminium foil and cook for 30 mins.
4. Remove foil and cook for further 15 mins until potatoes are tender and cheese topping has browned.
Gruyere is the best kind of cheese for this dish as it melts easily, but if you prefer you could use Cheddar
2. Arrange potatoes in layers in a greased, shallow, ovenproof dish, sprinkling each layer with salt, pepper, nutmeg and garlic.
3. Mix cream and milk together and pour over potatoes. Sprinkle with cheese. Cover with aluminium foil and cook for 30 mins.
4. Remove foil and cook for further 15 mins until potatoes are tender and cheese topping has browned.
Gruyere is the best kind of cheese for this dish as it melts easily, but if you prefer you could use Cheddar
serving amount
serves 4
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