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Neil Perry

Potato Gratin


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.

Ingredients

Method

  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.
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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

4

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