Recipe | Potato Gratin
'Tis the season to be jolly. 'Tis also the busy season, whether it be running around buying gifts, attending Christmas parties or frantically trying to wrap up work before the shutdown period, people are generally pretty time poor during the end of December. So when our uni group did a last minute Pot Luck Christmas Dinner and I was allocated savoury I knew I wanted to make something that was not only yummy and would look nice on the table, but would also be easy and quick to make, and my potato gratin recipe is just that. Only a few ingredients and little hands on time, this dish is a perfect dinner party addition.
1.2 kg potatoes
600 ml thickened cream
600 ml milk
3 tablespoons butter
1 tablespoon dried mixed herbs
salt and pepper, to taste
1. In a large pot combine the cream, milk, butter, herbs, salt and pepper. Simmer, stirring occasionally for 15 minutes.
2. While the sauce cooks, peel and thinly slice the potatoes.
3. Layer the bottom of a large oven proof dish (I used a 20 x 40 cm dish, that was about 5cm deep) with the sliced potatoes (save the pretties/neatest slices for the top layer), pour enough sauce to thinly cover the layered potatoes. Place another layer of potatoes and then sauce, and so on and so on.
4. Once everything is layered up, cover the dish in foil and place in an oven at 180 degrees Celsius. Cook for 1.4 hours, then remove the foil and cook for another 20 minutes or until the top is golden. If it looks likes there is too much sauce, lower the heat to about 150 and cook for another 10-20 minutes.
p.s If you are making this dish for Hanukkah, you can buy kosher dairy products.