Creamy Potato & Gruyere Gratin (v)

Serves 8

Get ahead, make to the end of step 1 a few hours ahead or bake ahead and reheat in moderate oven.

butter for greasing
1kg potatoes, peeled and cut into 2-3mm slices
3 cloves garlic, finely chopped
400ml double cream
100g parmesan cheese, grated
100g Gruyere cheese, grated

Preheat oven to 200 degrees, 180 degrees for fan oven, gas mark 6 and butter a 6cm deep 18 x 26cm gratin dish or other ovenproof dish.  Pat the slices of potato dry with kitchen paper to remove excess starch.  Scatter the garlic over the base of the dish, then arrange the potato slices in layers, seasoning them with salt and pepper as you go and making sure the top layer is neat and tidy.  Pour the cream into the dish and sprinkle the grated cheeses over the top.

Cover the dish with buttered kitchen foil.

Place the dish in the preheated oven.  After 30 minutes remove the foil and bake for another 30 minutes.  Let the gratin stand for 10 minutes before serving.

Per portion: 455 cals; 36g fat (22g sat fat)

Verdict
This dish is absolutely beautiful, we had it with slow cooked Greek Lamb Shanks and steamed vegetables.  It's so creamy and I could easily have eaten the whole thing to myself!  Really easy to make as well.

Rating
9/10