Page title and description

Classic potato gratin
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
PT15M
Cooking time:
1h
30 min
PT1H30M
-
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.