Directions
- 1Peel and dice the potatoes for the mash 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.
- 3Drain the potatoes in a colander and leave for 1 minute.
- 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 cheddar cheese.
- 7Season with salt and pepper (typically 1 tsp salt & 1/4 tsp pepper, but adjust to taste).
- 8Spoon the mashed potatoes into a 25cm x 17cm / 10” x 6.5” baking dish and level off with a spoon.
- 9Preheat the oven to 200C/400F.
- 10For the gratin, peel the potatoes and slice them in half lengthways.
- 11Place each piece flat side down and very thinly slice into half moons (around 1/8”).
- 12In a large bowl, whisk the melted butter, grated garlic, salt, and pepper.
- 13Toss in the sliced potato then toss in half of the parmesan until well coated.
- 14Layer the slices cut-side-down on top of the mashed potato in 3 rows and at a slight angle.
- 15Cover with foil and bake for 20 minutes.
- 16Remove the foil, sprinkle over the rest of the parmesan, and bake again for 40 minutes.
- 17Bake until the top is deep golden and crisp, with the potatoes knife tender.
- 18Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking.
- 19Garnish with finely diced fresh chives.
Ingredients
- 1.5 kg Baking Potatoes
- 1 tbsp Salt
- 1 tsp Salt
- 6 tbsp Butter
- 160 ml Cream
- 150 g grated Cheddar
- 0.25 tsp Black Pepper
- 750 g Baking Potatoes
- 2 tbsp Butter, melted
- 1 large clove 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
- Fresh Chives, finely diced
Equipment
large potcolanderpotato masherbaking dishpeelerknifecutting boardlarge bowlwhiskfoil
Tips
- Leave butter and cream at room temperature for the mash.
- Mash potatoes immediately after draining to ensure a smooth consistency.
- Season the mashed potatoes to taste with salt and pepper.
- Slice potatoes for the gratin very thinly (around 1/8 inch) for best results.
- Layer the potato slices at a slight angle for an appealing presentation.
- Rest the gratin for 15-20 minutes after baking to allow the mash to retain its shape and the potatoes to finish cooking.
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