A rich, creamy potato gratin is so tasty, and goes well with most meats. Here’s how to make it.
- 2.2 lbs russet potatoes
- 2 yellow onions (2 small or 1 large)
- 2 cups double cream
- 4 oz real parmesan cheese, grated
- 2 garlic cloves, crushed
- 1 tsp salt
- 1 tsp coarse ground black pepper
- Set the oven to 200° C / 400° F
- Peel the potatoes and slice them thin using a mandolin. Aim for 2-3 mm (1/8", no thicker)
- Peel the onions and cut them in half. Now slice each half making thin slices.
- Place the potatoes in a bowl and add the salt and garlic and stir so it is evenly coated.
- Start layering the potatoes in a baking dish. Add some cream, onions, then repeat, until you've used up all the potatoes and cream and onion.
- Sprinkle the parmesan evenly on the surface and place the baking dish in the oven.
- Let it cook for 30 minutes. Time depends on how thick the gratin is. Check with a potato stick. The top surface should have a golden brown crust, and the middle should be soft and gooey.