Maincrop potatoes
The larger, fluffier spuds we use for roast potatoes, chips and jackets are known as maincrop potatoes to gardeners. These need longer to grow than the pearly new potatoes. Never eat potatoes raw or if they have green patches – green potatoes contain a chemical called solanine, which can cause severe stomach pain.
Scalloped garlic, lemon & cream potato gratin
Layering the potatoes sideways creates a crispy topping here. We’ve added thinly sliced lemon, too, which perfumes the potatoes. The way they’re cooked means they soften and mellow in flavour, too.
SERVES 6 8 PREP 15 mins COOK 1 hr 15 mins EASY V
1kg loury potatoes, such as Maris
Piper, Desiree or King Edward 25g butter
2 garlic cloves, crushed
1 lemon, zested then very thinly
sliced, pips removed
6 thyme sprigs, leaves picked 400ml double cream
Thinly slice the potatoes using a mandoline for best results, if you have one. (There’s no need to peel the potatoes, as long as they’ve been well washed to remove any mud.)
2 Put the potato slices in a large bowl and pour over a kettle of freshly boiled water. Leave submerged for 2-3 mins. If the potatoes were sliced using a knife, they will be thicker, so soften them for at least 3-4 mins.
3 Butter a baking dish (ours measured 20 x 28cm) using half the butter. Drain the potatoes well, leaving them to steam-dry in the colander for a few minutes. Mix the garlic with the lemon zest, most of the thyme, cream and some salt and pepper in a large bowl. Add the potato slices and toss until they’re well coated.
4 Heat the oven to 180C/160C fan/ gas 4. Stack the potato slices in the dish vertically, until the dish is full but not too tightly packed. Pour over any remaining cream from the bowl. Tuck the lemon slices between the potatoes, at roughly even intervals, and dot the remaining butter over the top. Scatter with the remaining thyme leaves.
5 Cover with foil and bake for 50 mins, then remove the foil and bake for another 20-25 mins, until cooked through and golden brown.
GOOD TO KNOW gluten free
PER SERVING (8) 361 kcals • fat 29g • saturates 18g • carbs 20g • sugars 2g • ibre 2g • protein 3g • salt 0.1g