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Potato Gratin

Potatoes are such a versatile vegetable and there are so many different kinds.
Neil prefers bintje potatoes for his spectacular version of potato gratin.



  • 1.

    Take a small baking dish, copper pan or ceramic casserole, just large enough to contain the sliced potatoes.

  • 2.

    Brush the dish with melted butter.

  • 3.

    Layer the sliced potatoes, slightly overlapping, in a circular motion.

  • 4.

    After 2 layers, season with sea salt and pepper.

  • 5.

    Continue until the potato reaches just below the top of the dish.

  • 6.

    Season the potatoes once finished layering, add a good drizzle of melted butter and pour over the cream.

  • 7.

    The cream should just cover the potatoes.

  • 8.

    Add a touch more pepper.

  • 9.

    Bake at 140 C for about 1 hour.

  • 10.

    Set aside.


If time is a little short, this can be made the day before and reheated in a slow oven, before colouring and serving with slow roasted lamb back straps.

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Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Potato Gratin.


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