Directions
- 1For the mash, peel and dice the potatoes into chunks, then place them in a large pot of cold water.
- 2Stir 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).
- 3Drain in a colander & leave for 1 min.
- 4Immediately add the butter and cream to the pot and stir to melt the butter.
- 5Add the drained potatoes and mash until smooth.
- 6Mash 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).
- 7Spoon into a 25cm x 17cm / 10” x 6.5” baking dish (or similar size) and level off with a spoon.
- 8Preheat the oven to 200C/400F.
- 9For the gratin, peel the potatoes & slice them in half lengthways.
- 10Place each piece flat side down and very thinly slice into half moons (around 1/8”).
- 11In 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.
- 12Layer the slices cut-side-down on top of the mashed potato in 3 rows and at a slight angle (see video).
- 13Cover with foil & bake for 20 mins.
- 14Remove foil, sprinkle over the rest of the parmesan & bake again for 40 mins.
- 15The top should be deep golden & crisp, with the potatoes knife tender.
- 16Leave 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 tbsp Salt
- 1 tsp Salt
- 6 tbsp Butter
- 160 ml Cream
- 150 g Cheddar
- 0.25 tsp Black Pepper
- 750 g Baking Potatoes
- 2 tbsp Butter, melted
- 1 large clove of Garlic, finely grated/minced
- 0.25 tsp Salt
- 0.5 tsp Salt
- 0.125 tsp Black Pepper
- 0.25 tsp Black Pepper
- 40 g Parmesan
- 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.
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