Potato Gratin
Ingredients
- 600ml fortified semi-skimmed milk
- 2 garlic cloves, crushed
- 3 bay leaves
- 2 sprigs of thyme, plus extra to garnish
- 1 leek, thinly sliced
- 350ml single cream
- 900g baby potatoes, peeled and thinly sliced
- Butter for greasing
- 75g parmasen, grated
- Salt and pepper for seasoning
Method
- Put the milk, garlic, bay leaves, thyme and leek into a pan and bring to the boil. When the milk starts to boil, turn off the heat and leave to infuse for 1 hour. After 1 hour, strain the milk and discard the veg and herbs.
- Put the flavoured milk in a large saucepan, add the cream and tip in the potatoes and 1½ teaspoons of salt. Bring up to a simmer, stirring occasionally.
- When the mixture starts to boil, take the pan off the heat. Season with pepper to your liking.
- Using the butter, grease a large, shallow baking dish.
- Layer roughly half of the potatoes into the dish, then spoon over some of the cream mixture.
- Sprinkle half of the cheese over the potatoes at the halfway point.
- Cover with the remaining potatoes, pour over the remaining cream mixture and scatter with the remaining cheese.
- Preheat the oven to 180C/160C Fan/Gas 4. Cover the dish with foil and bake for 1 hour (add an extra 15 minutes if fridge-cold).
- Remove the foil, scatter with extra bay leaves and thyme plus a grind of pepper (All optional), then bake for an additional 30 minutes, until the top is golden and the potatoes are tender.
Nutrition
Calories 93kcal
Fat 4.5g
Saturates 2.9g
Carbohydrates 8.8g
Sugars 2.7g
Fibre 1g
Protein 4g
Salt 0.16g
Share With Friends
All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
Facebook
Twitter
Print
Email
Recipe Developed By
