Recipes

Potato Gratin

Serves 4-6

You will need ...

300ml (½ pint) lamb or chicken stock
150ml (¼ pint) cream
150ml (¼ pint) milk
1 garlic clove, crushed
1.5 kg (3 lb) Maris Piper or King Edward potatoes
knob of butter
salt and freshly-ground black pepper

Preparation & cooking

Preheat the oven to 150ºC/300ºF/Gas 2. Place the stock, cream and milk in a large pan with the garlic and season well. Peel and thinly slice the potatoes on a mandolin or using a food processor with an attachment blade.

Add the sliced potatoes to the pan and stir well to ensure the potatoes are evenly coated. Bring to the boil, then reduce the heat and simmer for about 15 minutes until the potatoes are tender and the stock mixture has thickened slightly, stirring gently every five minutes or so.

Generously butter an ovenproof dish, then tip in the potato mixture, spreading them out into an even layer. Bake for about one hour, until completely tender and lightly golden on top.

To serve ...

Cut into portions and serve at the table to your guests.