A creamy, oozy, bubbling potato gratin is hard to beat. It’s the perfect side dish for a dinner party or festive celebration.
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Serves
4
Maris Piper Potato
Garlic Clove
Unsalted Butter
Fresh Thyme
Milk
Double Cream
Dried Bay Leaf
Serves
4
Maris Piper Potato
Garlic Clove
Unsalted Butter
Fresh Thyme
Milk
Double Cream
Dried Bay Leaf
Unlock this free recipe
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Step 1.
Heat the oven to 190°C fan. Grease a baking tin using ¼ of the butter.
Step 2.
Crush the garlic and add it into a large saucepan with the remaining butter, milk, thyme, cream, bay leaf and lots of freshly cracked pepper. Place it over a medium heat and let the mixture come to a simmer, then turn the heat down to low (the mixture shouldn’t bubble) and let it gently infuse for 10 mins. Season to taste with plenty of salt then strain the solids out through a sieve.
Step 3.
Meanwhile, peel the potatoes and use a mandolin or very sharp knife to slice the potatoes into 2-3mm slices. Rinse the potatoes in a bowl of cold water to remove excess starch, then drain and pat dry.
Step 4.
Get the potato slices into the prepared baking dish. Pour ¾ of the hot cream mixture over the potatoes, stir to evenly coat them, then pour the remaining hot cream over the top.
Step 5.
Slide into the oven and bake for 30-35 mins or until the potatoes are cooked through and the top is golden.
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