Lemony potato gratin
Serves 6
Easy
Prep:
Cook: -
plus resting
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.
Skip to ingredients
- zest 1 large lemon
- 4 thyme sprigsleaves only
- ½ tsp freshly grated nutmeg
- 200ml double cream
- 200ml vegetable or chicken stock(or gluten-free alternative)
- 1 ¼kg potatopeeled and very thinly sliced
- 25g butter
Nutrition: per serving
- kcal351
- fat22g
- saturates13g
- carbs34g
- sugars2g
- fibre4g
- protein5g
- salt0.2g
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.
