Come on now, who doesn’t love the creamy goodness of an old-school potato gratin?!
Serves: 6
INGREDIENTS
6 large waxy potatoes
1 cup cream
1 cup whole milk
3 cloves garlic, crushed
sea salt and ground pepper
120 grams gruyère cheese, grated
¼ teaspoon freshly ground nutmeg
METHOD
Preheat the oven to 180°C.
Slice the potatoes thinly either by hand or using a mandoline.
Place the cream, milk and garlic in a large pot and season well with salt and pepper. Bring to a gentle boil then reduce the heat to a simmer. Add the sliced potatoes and cook for 5 minutes.
Gently transfer half of the potatoes to a baking dish. Cover with half of the cheese, add the remaining potatoes and cream mixture and top with remaining cheese.
Bake for 40 minutes until golden and bubbling. Leave to sit for 5 minutes before serving.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!