Potato Gratin with Parmesan
We’ve added smoky bacon, Parmesan and sourdough crumbs to up the savoury goodness of this classic. Pop it on the bottom shelf of the oven once you turn the heat down for the beef – they’ll be done at the same time. Prep time 20 min, cook 1 hr 10 min (plus standing)
1T olive oil
3 rashers smoky bacon, rinds
removed, thinly sliced 1 garlic clove, finely chopped 600ml pouring cream
1kg Dutch cream potatoes,
1 small onion, thinly sliced 80g finely grated Parmesan,
plus extra for scattering 30g butter, diced, plus 30g,
50g coarse sourdough breadcrumbs
1/2t smoked paprika
1. Preheat oven to 180˚C and butter a 25cm-diameter ovenproof dish. Heat oil in a frying pan over medium-high heat, add bacon and fry until crisp (2 to 3 minutes), then add garlic and stir until fragrant.
Set aside. 2. Place cream in a bowl. Thinly slice potatoes on a mandolin straight into the cream and season generously. Layer potatoes in prepared dish, scattering bacon, onion and a little Parmesan between layers and seasoning well as you go. Pour cream over to cover (you may not need it all) and dot with cubes of butter. Place on a baking tray lined with baking paper and bake until golden brown and bubbling (50 minutes to 1 hour). 3. Combine breadcrumbs in a bowl with melted butter and paprika, season to taste and scatter over gratin, then scatter with a little extra Parmesan. Bake until crumbs are golden (6 to 8 minutes), stand for 10 minutes, then serve with the roast beef.