Crunchy Potato Gratin
Ingredients
- 6 potatoes cut into thin slices
- 300 ml cream
- 300 ml milk
- 1/2 bulb garlic crushed
- 100 g bread diced
- 50 g parmesan grated
- 3 tbsp pine nut optional
- 1 tsp thyme leaves
- Salt and pepper
Method
- Preheat the oven at 150°C.
- Over a medium heat, in a large pan, bring to the boil the cream, milk and crushed garlic, add the sliced potatoes to the saucepan and continue to simmer for a further 2-4 minutes to part cook the potatoes slices. Remove from the heat.
- Using a slotted spoon, lift and transfer the slices of potatoes and garlic onto the ceramic dish.
- Pour the warm creamy mixture until fully covering the potatoes. Press slightly to ensure no gap has been forgotten.
- In a bowl, combine the bread pieces, parmesan, thyme, and pine nuts. Season with salt and pepper.
- Scatter the mixture over the potatoes and cover loosely with a tin foil or parchment paper.
- Place in the oven for at least an hour or until the potatoes are softened, and the creamy sauce has been absorbed with a crunchy topping from the bread mixture.
- Serve warm.
