Potato Gratin
Introduction
This is an easy and inexpensive dish that’s great in winter with a stew or casserole or use it to balance an expensive meat such as sirloin steaks. It's made with stock, not cream.
Serves: 6
Ingredients
1 kg (2 lb 2 oz) floury potatoes such as agria or desiree
Flaky sea salt
Freshly ground white pepper
Freshly grated nutmeg
1¾ cups chicken stock
Butter
Method
1 Preheat oven to 180°C (350°F). Butter an ovenproof gratin dish approximately 24cm x 18cm x 5cm (9” x 7” x 2”).
2 Peel and slice potatoes thinly by knife or use a mandoline. Arrange potatoes in the dish in layers, sprinkling with salt, pepper and nutmeg as you go. For a neater finish, arrange the top layer of potatoes in overlapping lines.
2 Pour in stock and dot the top with butter. Season the top lightly with salt. Bake for about 1 hour 10 minutes, or until most of the stock has evaporated and the potatoes are tender and lightly golden on top. Serve hot.
Recipe Notes
Choose a floury type of potato for this dish so that the starch thickens the stock, making it almost sauce-like as it reduces.
