Warning: This recipe contains large traces of cream and butter – stop reading now if you’re an anti-fat freak ;-)
OK, I know what you’re thinking – if she’s not making cake, then she’s churning out creamy potato gratins. Not true really. What you see on my blog is just a snapshot of the food I make at home. I just happen to think that some things are more ‘blog-worthy’ than others. I am, however, a firm believer that all things ‘naughty’ are allowed once in a while, as long as you have an active lifestyle.
This gratin is one that I like to make now and again to accompany a good roast dinner. It’s particularly good if you are not serving a sauce with your dish. I was thrilled to be able to take this gratin to a whole new level recently when I discovered that my local green grocer sells King Edward potatoes. They totally rock and are so perfect for this dish. Have no fear though, other potatoes have been doing the job fine for me since I started making this dish about 10 years ago.
Preheat the oven to 240° C
Peel the potatoes and cut into thick slices. Put them in a large saucepan* along with the milk, cream, onion, garlic & salt. Bring to the boil and then let it simmer, covered, until the potatoes are just tender. (Watch it doesn’t boil over as it makes a right mess!) Transfer it all to an ovenproof dish – although the photo shows the gratin in a small dish, I usually use a large rectangular one. Dot small knobs of butter over the top of the potatoes and place in the oven for 15 minutes or so, until golden brown.
Based on a recipe from ‘Nigella Bites’