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