A gratin recipe is classic dinner party stuff and minimal work once it’s in the oven. You might like to serve the potatoes with steamed vegetables or a simple green salad.
1.5 kg potatoes (Desiree or Bintje)
185 ml (¾ cup) cream
185 ml (¾ cup) milk
2 cloves garlic, sliced
salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C.
Peel the potatoes and place them in a large saucepan. Cover with water and bring to the boil. Cook for 5 minutes; you don’t want the potatoes to be completely cooked.
Drain the potatoes well, then return them to the saucepan. Place the saucepan over a low heat and warm the potatoes for 1–2 minutes, shaking the pan occasionally to evaporate excess moisture.
Butter an ovenproof dish, one that you can serve at the table. Slice the potatoes into 5 mm thick slices and arrange in the buttered dish. Mix the cream and milk together and pour over the potatoes. Scatter garlic slices over, season with salt and pepper and grate fresh nutmeg over. Cover with foil.
Cook in the preheated oven for 40 minutes. Remove foil and return the dish to the oven for a further 10 minutes so the potatoes can brown a little.