This simple double potato concoction with cream and freshly-ground spices is a dish I crave often.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Main Course, Side Dish
Cuisine: French, Indian
Keyword: baked, gratin, potatoes
Servings: 6
Author: Sanjana
Ingredients
1kgfloury potatoessuch as Maris Piper or King Edward
400gsweet potatoes
400mldouble cream
350mlhot vegetable stock
2large cloves garlic
2tbspgaram masalahomemade or shop bought - recipe for homemade Garam Masala below)
100gmature Cheddar
50gvegetarian hard cheeseParmesan-style cheese
1spring onionfinely sliced
Instructions
Preheat the oven to 180°C/360°F/gas mark 4.
Peel the potatoes and place them whole, in a large bowl of cold water.
Slice the potatoes into 1mm thick rounds, either by hand or using a mandoline. If using a mandoline, be sure to use the hand guard. Once all of the potatoes are sliced, quickly move on to the next step. No need to put them back in the water. If you do, all that sauce-thickening starch will be washed away.
Pile the potatoes into a large pot. Add the garlic, cream, vegetable stock and garam masala. At this stage you can also add chillies if you like it spicy. Stir well and bring to a gentle simmer.
Cook the potatoes and cream mixture uncovered for 10-12 minutes, or until a fork pierces a potato slice easily. Be sure not to over cook or the potatoes will turn to mush. Whilst simmering, use a spatula to tease and separate any potatoes that might have stuck together.
Spoon the potatoes into a large baking dish. If you like, you can arrange them so the top layer looks pretty but this comfort food, not fine dining. Rustic is superb.
Top the gratin with grated Cheddar and vegetarian Parmesan alternative (optional). Bake uncovered in a preheated oven for 45-50 minutes until the top is golden and bubbling. Garnish with sliced spring onions.
Allow the gratin to stand at room temperature for around 20 minutes before serving. This will give the sauce and potato starches time to thicken and get to know each other.
Video
Notes
This a deliciously creamy, potato gratin can be prepared ahead of time. Simply complete steps 2-6 and then cool, cover and refrigerate. Before serving, top with cheese and bake the gratin as directed in the recipe.
To freeze: Once cool, wrap the fully cooked gratin tightly in cling film, then in foil. Freeze for up to 6 months. Cook from frozen in a preheated oven for 35 minutes or until piping hot.
I find the stock and cheese salty enough to season the dish but if you like, you can add salt according to your taste.