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How will you serve your potatoes this Christmas? If rich and creamy is your thing, try this indulgent gratin – you’ll be left wanting more! #QuickBites
Cuisine : European Course : Appetzer Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 80 mins Serves : 6-8 Servings
INGREDIENTS:
- 1kg Potatoes, peeled and sliced into 3mm slices
- 3 tbsp All Purpose Flor
- 3 tbsp Unsalted Butter
- 1 1/2 cups Whole Milk
- 1/2 cup Heavy Cream
- 2 tbsb Fresh Thyme
- Few Leaves of Sage
- 2 cloves Garlic
- Pinch of Grated Nutmeg
- 1 1/4 cups of Gruyere Cheese, grated
DIRECTIONS
- Preheat your oven to 200C, grease a baking dish with some butter and set aside.
- Place half of your potato slices evenly in your buttered baking dish and set aside.
- Melt butter over medium heat in a saucepan, then add the flour and stir together for about until combined.
- Add the milk, cream, thyme, sage and garlic, bring to a simmer and cook until thickened. Season with some salt, pepper and nutmeg. Using a sieve, remove the garlic and herbs once the sauce is done.
- Pour half of the cream sauce over the potatoes, repeat with the last layer of potatoes and cream, cover with aluminum foil and bake for 45 minutes.
- Remove foil, scatter the cheese all over the top and finish baking the potatoes for 15 minutes or until golden brown and bubbly.