Potato gratin
 
Prep time
Cook time
Total time
 
This potato gratin will serve 4 as a hearty side dish.
Author:
Serves: 4
Ingredients
  • 1kg potatoes
  • 1 cup cream
  • 1 cup liquid chicken or vegetable stock
  • 2 cloves of garlic, finely chopped
  • 2 sprigs of fresh rosemary, finely chopped
  • ½ cup grated cheese (optional)
  • salt and freshly ground black pepper
Instructions
  1. Preheat your oven to 190C (160C fan bake). Grease a 20cm x 20cm baking dish. I find this is just the right size for this quantity of potato and the result is a nice high gratin with lots of layers. If your dish is too big you won't achieve enough layers and the liquid will evaporate before your potatoes are cooked through.
  2. Slice the potatoes as thinly as possible - the thinner the better. Start to build your gratin by spreading a layer of potato in to the dish. Sprinkle with a little garlic, rosemary and salt and pepper. I'm not sure if this makes any difference but I also like to spoon a tablespoon of the cream over each layer. Continue building up your gratin in layers until you have used all the potato.
  3. Combine the remaining cream with the chicken stock and gently pour over the potatoes. The liquid should come about ⅔ of the way up the sides of your dish. Sprinkle over the grated cheese if using and cover with foil.
  4. Bake for 60 minutes and then remove the foil and continue to bake until the potatoes are cooked through, about another 20 minutes. You can check if its cooked by inserting a sharp knife or skewer into the centre of the potato - it should feel soft.
Notes
This dish does have a tendency to bubble over the top of the dish so it pays to place the gratin dish into another larger roasting dish before putting it in the oven - otherwise you may find you're cleaning burnt cream off the bottom of your oven for days!
Recipe by The Fare Sage at https://www.thefaresage.com/potato-gratin/