Creamy Potato Gratin

Serves 6, Prep 25 mins, Cook 2 hours, 20 mins

Cooking oil spray

1 chicken stock cube (10g), crumbled

2 tblsps boiling water

600ml carton pure cream

1 clove garlic, crushed

2 tblsps Dijon mustard

1 tblsp fresh thyme leaves

Salt and ground white pepper, to taste

7 medium brushed potatoes (1.5kg), peeled

1 cup finely grated parmesan (60g)

1 Spray a round, oven-proof dish (11-cup capacity) with cooking oil.

2 Dissolve stock cube in water in a large, heatproof jug. Add cream, garlic, mustard and thyme. Season with salt and pepper. Whisk to combine.

3 Cut potatoes into thin slices using a mandolin or food processor with a slicing blade.

4 Arrange one-third of the potatoes over base of prepared dish. Scatter with ¹∕³ cup of the cheese. Repeat layering with remaining potatoes and cheese, finishing with a potato layer. Reserve remaining cheese for topping.

5 Pour cream mixture over potatoes. Cover tightly with oiled foil. Place on an oven tray.

6 Cook in a hot oven (200C) for 2 hours. Remove from oven. Discard foil. Sprinkle with reserved cheese. Return to oven.

7 Cook for a further 15 to 20 minutes, or until potatoes are tender and top is golden brown. Remove from oven.

8 Stand for 10 minutes before serving.

TIP

Mandolins are available from kitchenware stores, or try using a V-slicer. Choose even-sized potatoes to make this dish. Buy a wedge of parmesan cheese and finely grate onto a sheet of baking paper.