Potato Gratin
Recipe by Neil Perry from Neil Perry Rockpool Sessions
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
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.
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.
