Potato gratin is one of life’s luxuries in terms of food. Often whipped out on Channel 4s series Come Dine With Me. It doesn’t need to be complex. Au Gratin by its very definition means “by grating” in French, or “with a crust,” from the verb gratter, “to scrape, scratch, or grate.”
In this case you grate the potatoes , not the same way you would for a rosti but rather in thin slices so the potato appears almost translucent. The dish here is quite important it should be long and shallow so as to cook the gratin easily.
Glam gratin … an oldie but a goodie my potato gratin is decadent creamy and the perfect social distancing food.
4 tablespoons butter, softened and divided
Rooster potatoes (about 5 medium potatoes)
1 cup double cream
½ heaping cup grated white cheddar cheese
¼ cup grated Parmesan, plus more for sprinkling
3 garlic cloves, minced
Salt and pepper to taste
Preheat oven to 180c
Grease a baking dish with 2 tablespoons butter.
Very thinly slice potatoes (using a mandolin, if you have one). If you prefer a chunkier spud cut them thicker and parboil the spuds while and then slice them. You will need to reduce the cooking time by 1/3 if you par- boil.
In a large mixing bowl, combine cream, shredded cheddar, Parmesan, and garlic.
Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
Take a stack of potatoes and line baking dish, keeping potatoes upright.
Repeat until all potatoes have been used.
Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper.
Dot top with remaining 2 tablespoons butter.
Cover baking dish with foil and bake for 35 to 40 minutes.
Remove from oven, uncover potatoes, sprinkle top with Parmesan and continue to bake for an additional 25 to 30 minutes.
Remove from oven and cool for about 10 minutes. Serve.