Whether you’re entertaining or just as a treat for the family over the bank holidays, this recipe is absolutely delicious and will become a firm family favourite… it’s perfect with meat or fish!
Ingredients:
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900g (2lb) baking potatoes
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Pinch of nutmeg
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½ teaspoon salt (plus extra for seasoning)
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10 grinds of black pepper
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1 crushed clove of garlic
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300ml (10 fl oz) whipping cream
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110g (4oz) grated Gruyère cheese and
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50g (2oz) grated Parmesan cheese (mixed together)
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3 tablespoons butter, melted (plus extra for greasing the gratin dish)
Method:
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Peel and finely slice the potatoes and soak in cold water for 5 minutes. Drain and dry well on a tea towel or kitchen paper
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Add the nutmeg, salt, pepper and garlic to the cream and mix well
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Lightly butter a large gratin/pyrex/ovenproof dish approximately 4cm (1½ inches) deep
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Arrange a layer of the potatoes in overlapping rows on the bottom of the dish and season lightly with salt
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Spoon over a quarter of the seasoned cream, a quarter of the mixed cheeses and a quarter of the butter. Repeat 3 times, ending with a layer of cheese and the remaining butter
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Cover lightly with silicone paper and bake in a preheated oven
180°C/350°F/Gas Mark 4 for 1¼ – 1½ hours, until the potatoes are tender when pierced with a sharp knife -
Remove the paper and brown under the grill if necessary or turn up the oven to 220°C/425°F/Gas Mark 7 for 10 minutes
Serves 4-6