A bubbling, golden brown potato gratin with a delicate saffron twist. This one is an absolute crowd pleaser.
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Serves
4
White Potato
Onion
Garlic Clove
Gruyère
Double Cream
Whole Milk
Saffron
Fresh Thyme
Unsalted Butter
Serves
4
White Potato
Onion
Garlic Clove
Gruyère
Double Cream
Whole Milk
Saffron
Fresh Thyme
Unsalted Butter
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Step 1.
Heat the oven to 190°C / 375°F. Grease a baking dish with butter. Thinly slice the potatoes and onions. Mince the garlic. Grate the Gruyère cheese.
Step 2.
To infuse the Saffron, warm the milk in a small saucepan and add the saffron threads. Let it steep for about 10 mins.
Step 3.
Meanwhile, in the prepared dish, layer half of the potatoes, onions, and garlic. Season with salt, pepper, and thyme. Sprinkle with half of the Gruyère cheese. Repeat with remaining potatoes, onions, garlic, and cheese.
Step 4.
Combine the cream with the saffron-infused milk, and pour it evenly over the potatoes.
Step 5.
Dot the top with butter and bake for 45-60 mins, until the potatoes are tender and the top is golden brown.
Step 6.
Let the gratin cool slightly before serving.
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