If you're looking for a change from mash or roast potatoes, give this simple delicious potato bake a go.
A potato gratin is generally made with cream, however you can make it less decadent and more weeknight by replacing the cup of cream with a cup of milk or stock.
Be sure to use full cream milk and read the cooking tips below!
Ingredients 5
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Method 5
Preheat the oven to 170°C. Slice the with the skin on into 0.5cm thick slices. Then grate the on the fine side of a box grater. This should make about 4 tablespoons of finely grated parmesan.
Layer a quarter of the on the bottom of a small oven proof dish, so they are slightly overlapping and cover the base. Sprinkle with 1 tablespoon of the , a generous pinch of salt and a little cracked black pepper.
Continue layering the , with salt, pepper and 1 tablespoon of in between each layer, until all potatoes have been used.
Pour over the , then top with a final pinch of salt, cracked pepper and remaining . Cover with foil and bake for 30 minutes, or until potatoes are tender and can be easily pierced with a knife. Remove foil and bake for another 15-20 minutes until golden and bubbling.
Leave to cool for 5 minutes, then serve.
Clove Kitchen's tips
To stop milk from curdling, be sure to use a full fat milk. If there is a little cream in the fridge, add a few tablespoons in or a few knobs of butter, the extra fat helps to stop milk curdling.
It's best that the milk isn't cold before it goes into the oven. If it's coming straight from the fridge, you can warm it gently in the microwave or stove top until lukewarm.
And finally don't have the oven too hot! Under 170°C is best.
