WASHED-RIND GRATIN

SERVES 8-10 / PREPARATION 20 MINUTES / COOKING 1½ HOURS

In the summer I love making potato gratin to go with barbecued meats and vegetables. You can make it in advance and everyone loves it. Decadently pair this with my favourite cheese, earthy washed rind, and it is elevated to heavenly.

2kg all-purpose potatoes 250ml whole milk 250ml cream

1 teaspoon salt

30g (2 tablespoons) butter 1 clove garlic

300g washed-rind cheese, sliced

Preheat the oven to 180°C.

Peel the potatoes then finely slice them as evenly as possible (this is most easily done using a mandolin).

Put the potato slices in a colander and rinse them with cold water. Spread the slices out on a clean tea towel and pat dry.

Put the milk and cream in a large saucepan and bring just to the boil. Add the potato slices and salt, season to taste with freshly ground black pepper and bring back to a simmer, stirring gently.

Rub a large gratin or shallow ovenproof dish with the butter. Cut the garlic clove in half diagonally and rub the cut surface over the dish.

Transfer one-third of the potatoes into the prepared dish and spread out evenly. Top with a half of the cheese slices. Repeat, finishing with potato. Pour over the remaining milk from the saucepan. Bake for 1¼ hours. Let the gratin rest for 10 minutes before serving. ■

CREDITS Mozzarella from Clevedon Buffalo Co; Oiva salad platter (fennel & carrots) and Oiva bowls (plum sauce, cucumber & spring onions), Socks Rolled Down tumblers, Sukat Makkaralla wine glasses by Marimekko from Bolt of Cloth; Hasami wooden tray and Kihachi wooden plate by AAA Select, Table Frame trivet by Wirth, napkins, placemats, black platters, platter (haloumi & eggplant) and platter (tomato salad) by Issey Miyake for Iittala from The Shelter; Turkish wool mix fabric used as tablecloth from The Fabric Store. All other props are stylist’s own. For full details see Credits Index.