Drizzle herb-infused butter and oil over tightly packed rows of thinly sliced potato for a crispier version of classic gratin.
Ingredients
- 75g butter, chopped
- 60ml (1/4 cup) pouring cream
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, bruised
- 4 sprigs fresh lemon thyme
- 2 dried bay leaves
- 2.4kg Red Delight potatoes, peeled
- 1 teaspoon sea salt flakes
Method
- Step 1Preheat oven to 180°C. Grease a 2.5L baking dish with melted butter.
- Step 2Stir the butter, cream, oil, garlic, thyme and bay leaves in a small saucepan over medium-low heat for 2-3 minutes or until melted and smooth. Season with pepper.
- Step 3Use a mandolin or a sharp knife to cut the potatoes, 1 at a time, into 2mm-thick slices. Discard the end slices of each potato and place in stacks on a work surface. Arrange the slices standing on their sides, 1 stack at a time, in tightly packed rows in the prepared dish.
- Step 4Strain the butter mixture through a small sieve into a jug. Discard solids. Pour butter mixture evenly over the potato. Sprinkle with salt. Cover with foil and bake for 30 minutes. Remove foil and bake for a further 1 hour or until top is golden and crisp. Set aside for 10 minutes to cool slightly.
- Low kilojoule
- Vegetarian
Nutrition
1045 kj
Energy
13g
Fat Total
6.5g
Saturated Fat
3g
Fibre
5.5g
Protein
28g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: To ensure even cooking and perfectly presented rows, choose potatoes that are all about the same size in diameter.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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