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Potato Gratin
Difficulty
Time
70 mins
Servings
- 500 ml Pauls Full Cream Milk
- 500 ml Pauls Pure Cream
- 1 kgs floury potatoes, peeled and thinly sliced (5mm thick)
- 2 thyme sprigs, leaves picked
- 1 tbsp grated nutmeg
- 1 large brown onion, finely diced
- 2 cloves garlic, minced
- 100 g parmesan, grated
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1. Pre-heat the oven to 180 degrees fan-forced.
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2. In a large frying pan over a medium heat add a splash of olive oil, sauté the onion for 5 minutes or until translucent.
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3. Add in ½ the garlic and thyme and sauté for a further 2 minutes. Remove from the heat and set aside.
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4. Place the potatoes, milk, and cream, other half of garlic, nutmeg, salt and pepper in a large saucepan and bring to the boil, stirring occasionally to ensure it doesn’t stick.
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5. As soon as the mixture comes to the boil, remove from the heat, stir in the onion mixture and then pour the potato mixture into a deep rectangular oven dish. Scatter the cheese over the top and then even the mixture out across the baking dish with a spatula. Season with salt and pepper.
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6. Place into the oven and cook for 30-40 minutes until golden brown on top.
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7. Remove from the oven and allow to cool for 15 minutes then serve.
