Wednesday, 5 June 2013

Creamy Potato Gratin

This dish is the perfect accompaniment to a roast chicken, glazed turkey or grilled lamb cutlets. It was always on the dinner table on any special occasion while I was growing up and whenever I am at home, someone is always requesting it from Mum. Using fresh garlic and full fat cream always enhances the flavor.

Patience is key in this dish and the thinner the potato, the greater the texture. I use a vegetable slicer that shortens this process. You can add onion if you like, thinly sliced in between each layer of potato. The choice is yours!

The addition of nutmeg is a 'secret ingredient' i learnt from a helpful comment I read on a blog. You can use small ramekins if you have 4 available (bake for 45mins). Here is the recipe -


3 medium potatoes
garlic, freshly minced
1 cup of cream
1/2 cup full cream milk
1/2 tsp nutmeg
2 tbsp grated parmesan or swiss cheese
salt and pepper to taste

Preheat oven to 180C and lightly grease gratin dish. 
Thinly slice potatoes (thin as possible).
Arrange one layer of potato over the base of the dish. Sprinkle over a little of the garlic and nutmeg and season with salt and pepper. Continue layering with remaining potato, adding garlic & nutmeg every second or third layer. Combine cream with cheese and pour over the potatoes. Cream should reach just under the bottom of the 2nd last layer. Add milk if more liquid needed. 
Bake for 1-1.5hrs or until potato is cooked through. You can cover with foil for the first hour if needed, depending on your oven (my oven is very hot at the top and tends to burn).
Stand for 5 mins before serving.

Melanie xo