Classic potato gratin

Name: Classic potato gratin
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 5

Side Serves 5 1h 45 min

Potato gratin can be either a side dish or a meal in its own right, served with a simple green salad. Try layering the potatoes with finely sliced fennel, Jerusalem artichokes, onion, celeriac or mushrooms; or with sage or anchovies. You could also add a little grated Parmesan or Gruyère with the layers. Substitute chicken for vegetable stock for a different finish. Sweet potatoes (particularly good with sage) are a quicker cooking alternative to potatoes. If you like this recipe, invest in a mandolin vegetable slicer, which will produce fine, even slices of potatoes in minutes.

Ingredients

1 tsp flour
200ml double cream
200ml milk
nutmeg, grated
2 garlic cloves, finely sliced
800g potatoes, peeled and cut into slices 2-3mm thick
salt and pepper

Method

Prep time: 15 min

Cooking time: 1h 30 min

Step 1
Combine a little of the cream with the teaspoon of flour and mix well. In a saucepan, combine the flour mixture, the rest of the cream and the milk and a little grated nutmeg. Bring briefly to the boil, turn off the heat and put aside.
Step 2
Preheat oven to 180°C/Gas 4. Butter a shallow ovenproof dish. In the bottom, place a layer of potatoes two or three thick. Scatter over salt and pepper, a grating of nutmeg and a few slithers of garlic.
Step 3
Continue building up layers until ½ an inch - an inch below the top of the dish. Pour over the milk and cream - this should just cover the potatoes and stop at least half an inch short of the top of the dish.
Step 4
Cover the dish with foil. Place in the oven. Cook for at least 1½ hours, until potatoes are soft (may need longer). Check from time to time - if the gratin looks dry, pour a little more cream over the top.