Potatoes are a staple at many dinner tables and consequently can become somewhat ordinary. Potato gratin, however, is nothing but ordinary.
This is a modern version of a classic, however remains a favourite and is perfect with any meal. Unlike traditional gratins, this version is not heavily coated with cream, cheese or butter, instead cream is used to coat and bind, helping the potatoes stay moist and stick together while baking.
The result a deliciously light potato ‘bake’ consisting of delicate layers of tender potato with a subtle creaminess.
1.2 kilo bintje potatoes, peeled and sliced 1/8th inch thick
2 garlic cloves, peeled and sliced thinly
1 bay leaf
300ml thickened cream
1 teaspoon butter, softened
Preheat oven to 180°C (160°C fan forced).
In a saucepan over a medium heat, bring the cream, garlic cloves and bay leaf to a simmer. Turn off the heat and allow the garlic to infuse into the cream. Remove the bay leaf once cool.
Line the bottom of a small baking tin, or a ceramic casserole dish with baking paper and rub the sides with butter.
Place the sliced potato in a large bowl and cover with the infused cream. Season with salt and pepper and toss to coat each slice.
Layer the potatoes, overlapping slightly, in a single layer. Continue until all the potatoes are used and season with a little more salt and pepper.
Bake for 1 hour, or until the potatoes are tender and the top is golden brown.
Allow to cool for 15 minutes before serving.
Potato gratin can be made the day before. Bake for 40 minutes until the potatoes are just tender. Remove and cool before refrigerating.
To serve heat oven to 200°C (180°C fan forced) and bake for 15 minutes until hot and golden.
Serves 4 as a side to a main.