Forget the diet! This side-dish is utterly delicious - possibly because it's made with ultra-indulgent double cream and plenty of cheese!
Ingredients
- 568-600ml carton double cream
- 300ml (½ pint) full-fat milk
- 1 vegetable stock cube
- 2 cloves garlic, peeled and crushed
- 1 tbsp wholegrain mustard
- Salt and freshly ground black pepper
- 1.5kg (3lb) potatoes, peeled and thinly sliced
- 2 medium onions, peeled and sliced
- 100g (3½oz) mature Cheddar or Gruyère cheese, grated
- 2 litre (3½ pint) gratin dish, buttered
WEIGHT CONVERTER
Method
- Position one oven shelf towards the base of the oven for the potatoes, and then the shelf above it fairly high for the lamb. Set the oven to 220°C or Gas Mark 7.
- Tip the cream and milk into a saucepan and add the stock cube, garlic, mustard and seasoning. Bring the mixture to the boil then add the potatoes and onion to the pan. Bring the mixture to a gentle simmer, and cook for 10 minutes, stirring it occasionally to make sure that the cream doesn't burn on the bottom of the pan.
- Tip mixture into an ovenproof gratin dish. Cover dish with foil, place it on lower oven shelf and cook potatoes for 30 minutes.
- Remove the foil and scatter the cheese over the top. Return the dish to the oven and bake the gratin for a further 20-30 minutes, or until the cheese is a light golden colour.
- Remove the dish from the oven and serve the potatoes immediately, or turn the oven off and leave the potatoes inside for up to a further 10-15 minutes if the guests are still eating the starter.
Top Tip for making Potato gratin
Serve with anchovy-crusted lamb and glazed carrots.
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