Creamy, Comforting, Rich: The Ultimate Potatoes Au Gratin

29 April, 2021

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How to Make Potatoes Au Gratin

Heat the oven to medium heat - 140°C. Wash and peel the potatoes and cut into wafer-thin slices. Place in a colander, salt liberally and leave in the sink to drain for at least an hour. In the meantime, heat the cream in a wide-bottomed saucepan on a low heat, stirring all the time. Season with salt and pepper and grate in some fresh nutmeg. Do not allow the cream to boil. Remove from the heat just before boiling and set aside.

Take a medium-sized casserole dish or baking dish, heat it gently on the hob and melt the butter unto it. You may use cooking spray if you prefer. Take the clove of garlic, cut it in half, and rub the bottom of the baking dish with the garlic clove.

Cover the bottom of the dish with the potatoes, adding one layer and then pouring over some of the cream. You can scatter a handful of grated parmesan over the layered potatoes for a cheesy sauce if you wish. Alternate the layers of potatoes and cream until all used up.

Place in the oven and bake for 50 -60 minutes until a golden crust forms on the top of the potato au gratin. Check the potatoes are fully cooked by inserting a knife to make sure they are nice and soft. Allow resting out of the oven for 5-10 minutes before serving.

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