Now I know that I gave you a vegetable gratin dish last week and here is another one. This one is far more decadent and is an ode to my favourite vegetable, the potato. With a dish like this I tend to be quite generous with the quantities - if you think you need more cheese, for example, use more cheese. Or potato, or cream. Now that the evenings are getting cooler it's excusable to eat potatoes with cream.
Have a fabulous week. Love from Jane xx
Potato and gruyere gratin
Serves four as a side dish
What you need:
- 1 tablespoon butter
- 3 large potatoes, peeled and thinly sliced
- Sea salt and freshly ground pepper
- 100g gruyere cheese, grated and divided into two portions
- 1 1/2 cups hot chicken stock
- 1 cup cream
What you do:
- Preheat the oven to 200C.
- Grease a medium sized baking dish with the butter.
- Cover the base with the potato slices and season well, then sprinkle on some of the cheese.
- Gradually build up layers of potato and cheese until you have used all of the potato slices and one of the portions of cheese.
- Pour the hot stock over the potato and cheese and bake for 40 minutes.
- About ten minutes before the potato is due to come out of the oven, gently warm the cream but don't allow it to boil.
- Remove the potato from the oven and pour the warm cream over it.
- Sprinkle on the other half of the cheese and bake for a further 20 minutes, or until the cheese topping is lightly browned.