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Potato Gratin

Recipe by Neil Perry from Neil Perry Rockpool Sessions

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

Ingredients

500 g Bintje potatoes peeled and sliced 1/8cm thick
30 g unsalted butter melted
sea salt
freshly ground white pepper
150-250ml Cream

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Method

Take a small baking dish, copper pan or ceramic casserole, just large enough to contain the sliced potatoes.
Brush the dish with melted butter.
Layer the sliced potatoes, slightly overlapping, in a circular motion.
After 2 layers, season with sea salt and pepper.
Continue until the potato reaches just below the top of the dish.
Season the potatoes once finished layering, add a good drizzle of melted butter and pour over the cream.
The cream should just cover the potatoes.
Add a touch more pepper.
Bake at 140 C for about 1 hour.
Set aside.

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Notes & Tips

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.

Recipe Rating

What do you think?

Chris December 2010

Andrews a ....

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- Anon April 2011
  
  Andrew's a ....
  
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Andrew K March 2010

There is a grammatical error in the first line. "Potato's are such a versatile vegetable and there are so many different kinds. Neil prefers bintje potatoes for his spectacular version of potato gratin." Potatoes does not have an apostrophe.

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jess January 2010

my kids love this recipe and ive shared it with 6 guests thanks alot

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steve September 2009

His book - The Food I Love - has this recipe at p335 and specified 180 as the temp. I cooked it and it was great.

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jason August 2009

this is nice but 140C is way too low, did not brown, i tried 180 for an hour and it turned out much better

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