Weekend Herald - Canvas
Potato Gratin with Gruyere and Garlic
Ready in 1½ hours Serves 6 as a side
10 large potatoes, peeled and cut
into 1-1.5cm thick slices
4 cloves garlic, finely sliced 100g gruyere or cheddar cheese,
1-1½ cups cream
2 tsp salt (or more if using flaky salt) Ground black pepper, to taste Preheat oven to 200C fanbake. Grease the base and sides of a shallow 30 x 25cm baking dish.
Place all ingredients in the baking dish and toss to combine, making sure each potato slice is coated with cream. Spread out evenly in the dish and bake until potatoes are tender and golden (about 1-1¼ hours). ANNABEL SAYS: Every cook has their way of making this classic dish and usually it involves lots of careful layering. I have my own “free range” method, where you simply toss everything together. If you prefer a lighter gratin, substitute the cream with milk.