Potato Gratin
About
Prep Time:
30 minutes
cook time:
2 hours
serves:
10
This recipe sits within The Classic Long Lunch menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
1kg potatoes (washed)
4 cloves of garlic - lightly bashed
½ bunch thyme
3 anchovies
¾ cup cream
1 ¼ cup milk
½ tsp nutmeg
Salt and pepper
1 cup Parmesan cheese finely grated
1 cup manchego cheese finely grated
Preparation:
Turn on the oven to 180°C
Rinse the potatoes and using a mandolin finely slice all the potatoes and set them aside in water
In a saucepan add the garlic, thyme, anchovies, cream and milk, put over a low heat and slowly bring to a simmer. Simmer for 10 minutes
Meanwhile strain the potatoes
Remove the milk from the heat and strain into a clean bowl, discard the herbs, garlic etc. Into the warm milk mixture grate the nutmeg, add ½ cup Parmesan and the ½ cup manchego cheese to the milk mixture and incorporate well
While that’s cooling, start to layer the potatoes into a baking dish, every third layer or so put some salt and a good crank of pepper. Continue layer until you’ve used all the potatoes
Strain the milk mixture over potatoes, add the last of the Parmesan and manchego cheese over the top (measure with your heart here - if you want more - go for it!)
Cover with alfoil and put in the oven for 2 hours
At 1.5 hours remove the cover and increase heat to 200°C for a final 20 minutes or until golden brown on top
