1For the mash, peel and dice the potatoes into chunks, then place them in a large pot of cold water.
2For the mash, peel and dice the potatoes into chunks, then place them in a large pot of cold water.
3For the mash, peel and dice the potatoes into chunks, then place them in a large pot of cold water.
4Stir in 1 tbsp salt and turn the heat to high. Bring to a boil, then cook the potatoes until knife tender (but not so soft they’re falling apart).
5Stir in 1 tbsp salt and turn the heat to high. Bring to a boil, then cook the potatoes until knife tender (but not so soft they’re falling apart).
6Stir in 1 tbsp salt and turn the heat to high. Bring to a boil, then cook the potatoes until knife tender (but not so soft they’re falling apart).
7Drain in a colander & leave for 1 min.
8Drain in a colander & leave for 1 min.
9Drain in a colander & leave for 1 min.
10Immediately add the butter and cream to the pot and stir to melt the butter.
11Immediately add the butter and cream to the pot and stir to melt the butter.
12Immediately add the butter and cream to the pot and stir to melt the butter.
13Add the drained potatoes and mash until smooth.
14Add the drained potatoes and mash until smooth.
15Add the drained potatoes and mash until smooth.
16Mash in the cheese then season with salt and pepper (I typically end up with 1 tsp salt & 1/4 tsp pepper, but work to taste).
17Mash in the cheese then season with salt and pepper (I typically end up with 1 tsp salt & 1/4 tsp pepper, but work to taste).
18Mash in the cheese then season with salt and pepper (I typically end up with 1 tsp salt & 1/4 tsp pepper, but work to taste).
19Spoon into a 25cm x 17cm / 10” x 6.5” baking dish (or similar size) and level off with a spoon.
20Spoon into a 25cm x 17cm / 10” x 6.5” baking dish (or similar size) and level off with a spoon.
21Spoon into a 25cm x 17cm / 10” x 6.5” baking dish (or similar size) and level off with a spoon.
22Preheat the oven to 200C/400F.
23Preheat the oven to 200C/400F.
24Preheat the oven to 200C/400F.
25For the gratin, peel the potatoes & slice them in half lengthways.
26For the gratin, peel the potatoes & slice them in half lengthways.
27For the gratin, peel the potatoes & slice them in half lengthways.
28Place each piece flat side down and very thinly slice into half moons (around 1/8”).
29Place each piece flat side down and very thinly slice into half moons (around 1/8”).
30Place each piece flat side down and very thinly slice into half moons (around 1/8”).
31In a large bowl whisk the butter, garlic, salt and pepper, then toss in the sliced potato then toss in half of the parmesan until well coated.
32In a large bowl whisk the butter, garlic, salt and pepper, then toss in the sliced potato then toss in half of the parmesan until well coated.
33In a large bowl whisk the butter, garlic, salt and pepper, then toss in the sliced potato then toss in half of the parmesan until well coated.
34Layer the slices cut-side-down on top of the mashed potato in 3 rows and at a slight angle (see video).
35Layer the slices cut-side-down on top of the mashed potato in 3 rows and at a slight angle (see video).
36Layer the slices cut-side-down on top of the mashed potato in 3 rows and at a slight angle (see video).
37Cover with foil & bake for 20 mins.
38Cover with foil & bake for 20 mins.
39Cover with foil & bake for 20 mins.
40Remove foil, sprinkle over the rest of the parmesan & bake again for 40 mins.
41Remove foil, sprinkle over the rest of the parmesan & bake again for 40 mins.
42Remove foil, sprinkle over the rest of the parmesan & bake again for 40 mins.
43The top should be deep golden & crisp, with the potatoes knife tender.
44The top should be deep golden & crisp, with the potatoes knife tender.
45The top should be deep golden & crisp, with the potatoes knife tender.
46Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking on top (it’ll stay piping hot - promise).
47Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking on top (it’ll stay piping hot - promise).
48Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking on top (it’ll stay piping hot - promise).
Ingredients
1.5 kg Baking Potatoes
1.5 kg Baking Potatoes
1.5 kg Baking Potatoes
1 tbsp Salt
1 tbsp Salt
1 tbsp Salt
1 tsp Salt
1 tsp Salt
1 tsp Salt
6 tbsp Butter
6 tbsp Butter
6 tbsp Butter
160 ml Cream
160 ml Cream
160 ml Cream
150 g Cheddar
150 g Cheddar
150 g Cheddar
0.25 tsp Black Pepper
0.25 tsp Black Pepper
0.25 tsp Black Pepper
750 g Baking Potatoes
750 g Baking Potatoes
750 g Baking Potatoes
2 tbsp Butter, melted
2 tbsp Butter, melted
2 tbsp Butter, melted
1 large clove of Garlic, finely grated/minced
1 large clove of Garlic, finely grated/minced
1 large clove of Garlic, finely grated/minced
0.25 tsp Salt
0.25 tsp Salt
0.25 tsp Salt
0.5 tsp Salt
0.5 tsp Salt
0.5 tsp Salt
0.125 tsp Black Pepper
0.125 tsp Black Pepper
0.125 tsp Black Pepper
0.25 tsp Black Pepper
0.25 tsp Black Pepper
0.25 tsp Black Pepper
40 g Parmesan
40 g Parmesan
40 g Parmesan
finely diced Fresh Chives
finely diced Fresh Chives
finely diced Fresh Chives
Equipment
large potcolander25cm x 17cm / 10” x 6.5” baking dishlarge bowlfoil
Tips
Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking on top.