Mashed Potato Gratin
Serves 6
Directions
- 1Peel and dice the 1.5kg of potatoes into chunks, then place in a large pot of cold water with 1 tbsp salt. Bring to a boil and cook until knife tender.
- 2Drain in a colander, leave for 1 minute, then add the butter and cream to the pot to melt. Add the potatoes and mash until smooth, then stir in the cheddar and season with salt and pepper to taste. Spread into a 25cm x 17cm baking dish and preheat oven to 200C.
- 3For the gratin, peel the remaining potatoes and slice into 1/8 inch half moons. In a bowl, whisk the melted butter, garlic, salt, and pepper, then toss in the potato slices and half the parmesan.
- 4Layer the slices cut-side-down on top of the mash in three rows. Cover with foil and bake for 20 minutes.
- 5Remove the foil, sprinkle with the remaining parmesan, and bake for another 40 minutes until deep golden and crisp.
- 6Let rest for 15-20 minutes before serving.
Ingredients
- 1.5 kg baking potato, peeled and diced
- 1 tbsp salt (optional)
- 1 tsp salt (optional)
- 6 tbsp butter, room temperature
- 160 ml cream, room temperature
- 150 g cheddar cheese, grated
- 1/4 tsp black pepper (optional)
- 750 g baking potato, peeled and sliced into half moons
- 2 tbsp butter, melted
- 1 large clove garlic, finely grated or minced
- 1/4-1/2 tsp salt (optional)
- 1/8-1/4 tsp black pepper (optional)
- 40 g parmesan cheese
- to garnish fresh chives, finely diced
Equipment
large potcolanderpotato masher25cm x 17cm baking dishbowlfoil
Tips
- Use fresh dusty style parmesan for the best results.
- Resting is essential for the mash to retain its shape and for the sliced potatoes on top to finish cooking perfectly.
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