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Creamy potato & shallot gratin

Creamy potato & shallot gratin

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

How will you serve your potatoes this Christmas? If rich and creamy is your thing, try this indulgent gratin recipe

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal438
fat37g
saturates21g
carbs24g
sugars4g
fibre2g
protein5g
low insalt0.11g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, December 2010

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Overall rating

Rating: 5 out of 5.7 ratings
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