- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 400g shallots, thinly sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 bay leaf
- 1 tsp thyme leaves
- 500ml double cream
- grated nutmeg, to season
- small pinch cayenne powder
- 1kg Desirée potatoes, peeled and thinly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.
Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.