© Kara Rosenlund
Cream and Potatoes; they would have to be one of my favourite chilly night combinations!
Autumn makes everything better and this recipe for Potato Gratin is no exception! Ideal for entertaining large numbers or dividing into ramekins and making individual servings. Perfect for serving along side poultry, game or fish. Below is the luxury version of the humble potato bake.
300ml double cream
2 garlic cloves, crushed
800g potatoes, peel and cut into 2-3mm slices
2 tablespoons freshly grated parmasen cheese
sea salt and freshly ground black pepper
Preheat the oven to 180 degrees.
Place the cream, milk and crushed garlic into a pan and bring to the boil.
Season and add the potatoes, mixing well.
Transfer the mixture to an ovenproof dish, spreading it out so there is an even distribution of glorious cream.
Cover with foil and bake in the oven for 50 minutes, until the potatoes are tender.
Remove the foil and sprinkle with the parmesan and fresh thyme and return to the oven for ten minutes, until brown on top!