This indulgent French side dish is perfect during Winter. Layers of potato with butter, cream and your favourite type of cheese, baked until golden and slightly caramelised at the edges. Delicious served with braised meat or classic stews.
- 1 garlic clove, halved
- 2 desiree potatoes, very thinly sliced
- 30 g butter, finely chopped
- 30 g (¼ cup) grated Emmental, Comté or cheddar (see Note)
- 185 ml (¾ cup) pouring cream
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 180C. Rub garlic over the base of a 3½ cup-capacity baking dish. Season with salt and pepper. Place one-third of the potato slices in a single layer in baking dish. Scatter with one-third of the butter and half the cheese, and season. Repeat with remaining potato, butter and cheese, finishing with a layer of potato and butter. Pour over cream.
Cover with foil and bake for 30 minutes. Remove foil and bake for a further 15 minutes or until golden and potatoes are tender.
• Comté cheese is available from selected delis.
As seen in Feast Magazine, Issue 15, pg77.
Photography by Brett Stevens