Potatoes, cream and cheese- what’s not to like. Whenever I make this I make more than I need, because it’s just sooo more-ish. It’s a cheesey potato side dish that goes really well with rich food or a steak. It takes a little time to prepare and cook up, but worth the wait.
Once cooked, the cheesey browned topping just looks great. Deird usually eats the toppng off any leftovers before it gets a chance to make it to the fridge. Dang.
Sometimes restaurants make this with a lot of cream and not a lot of potato- so there’s potato swimming in cream. I make it drier, so that you slice out a portion from a big dish, and it just about holds it’s shape. Mmmmm.
The best advice for making this is to cut the potato slices as thinly as you can. Use a mandolin if you have one, buy one if you haven’t.
1kg floury potatoes
2 Cloves garlic, crushed
Pinch nutmeg
75g gruyere, grated
300ml double cream
100ml milk
Slice potatoes thinly on a mandolin,
Butter a “lasagne” dish and layer in potatoes, with some garlic, nutmeg and cheese between layers.
Pour cream and milk over, so that it fills in the gaps, ans just covers the potatoes.
Sprinkle on remaining cheese.
Bake, for about 45 minutes- although it depends on how big a dish, and how deep it all is.