For company
Crisp-edge potato gratin
Cream, garlic, gruyère, and the kind of edges that make a dinner party.
Slice the potatoes thin enough to read through. A mandoline is a friend.
Method
- 01
Heat the oven to 170°C fan. Butter a shallow gratin dish generously.
- 02
Peel the potatoes and slice them as thinly as you can — a mandoline is the difference between fine and spectacular.
- 03
Warm the cream, milk, garlic, thyme, nutmeg and a good pinch of salt in a wide pan. Slip in the potatoes and simmer gently for 6–8 minutes, just until pliable.
- 04
Layer the potatoes into the dish, shingling them so the edges peek up. Pour over the cream until it reaches three-quarters of the way up the potatoes.
- 05
Scatter the gruyère and parmesan over the top. Bake for 50–60 minutes, until a knife slides through easily and the top is bronzed and bubbling.
- 06
Rest for 10 minutes before serving — this is when the crisp edges set.
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