Lemony potato gratin

Lemony potato gratin

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus resting
  • Easy
  • Serves 6

Dauphinoise can be a bit rich, so make it lighter by mixing stock with cream. It's just as creamy and indulgent, but a little less heavy.

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal351
fat22g
saturates13g
carbs34g
sugars2g
fibre4g
protein5g
salt0.2g
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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Put the lemon zest, thyme, nutmeg, cream, stock and plenty of seasoning into a large saucepan and bring to a simmer. Add the potatoes, stir well, and cook gently for 8 mins until beginning to soften, stirring every so often so they don’t stick.

  • STEP 2

    Grease a medium casserole dish using a little of the butter. Spoon the potatoes and creamy liquid into the dish and dot the remaining butter over the surface. Cover with foil and bake for 30 mins. Remove the foil and return to the oven for a further 30-40 mins until the potatoes are soft and the surface is golden. Leave to rest and cool for 15 mins before serving.

Goes well with

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    Rating: 5 out of 5.3 ratings
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