Herbed Potato and Cheese Gratin (gf) (v)

Thinly sliced potatoes are layered up with rich Gruyère, garlic and herbs in this creamy-but-cream-free decadent potato gratin.

2 kilograms large agria potatoes, peeled

100 grams butter, melted

1 tablespoon finely chopped rosemary or thyme

26cm ovenproof non-stick sauté pan or deep ovenproof baking dish.

EQUIPMENT:

2 cloves garlic, crushed

200 grams gruyère or emmental cheese, grated

½ cup finely grated parmesan sea salt and ground pepper

Preheat the oven to 180°C fan bake.

Slice the potatoes thinly on a mandoline or with a very sharp knife. Don’t wash the sliced potatoes. Combine the butter, herbs and garlic in a bowl. Combine both cheeses in a separate bowl.

Arrange the potatoes in overlapping circles in the base of the pan or dish. Use a pastry brush to dollop over some of the butter, making sure you get some of the garlic and herbs. Season with salt and pepper then scatter over a quarter of the cheese. Repeat to make 3 more layers, ending with the cheese. Cover with a piece of greased baking paper, then cover tightly with foil or a lid. Bake for 1 hour then uncover and continue to bake until the potatoes are tender when pierced with a skewer and the top is golden.

If you’ve used a sauté pan, you can slide the gratin out onto a serving platter if desired. We topped ours with a few crispy fried sage leaves.

TO SERVE:

If making a day ahead, cool then chill. Take out of the fridge 1 hour before reheating. Cover loosely and cook at 180°C for about 30 minutes, or until hot and bubbling. If the top is pale, grate over some extra parmesan and flash under a hot grill until golden.

COOK’S NOTE: SERVES 8