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LOCATION: Recipes >> Vegetables >> Gratin Potatoes 01

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Gratin of Potatoes
Servings: 4

400 g floury potatoes (14 oz)
20 g unsalted butter (3/4 oz)
1 small clove of garlic
salt
pepper
cayenne
nutmeg
200 ml milk (scant 1/2 pint)
100 ml double cream (scant 1/4 pint

Peel the potatoes and cut them into thin slices about 3 mm (1/8
in) thick.

Peel and chop the clove of garlic very finely and mix it with the
sclices of potato.

Put the potatoes into a saucepan with just enough milk to cover
them. Season with salt, pepper, cayenne and a few gratings of
nutmeg.

Put the pan over a fairly high heat and cook the potatoes for 4-5
minutes, or until you can see that the milk has blended and thickened
a little with the starch given out by the potatoes. At this point,
add half the cream and just bring the pan to the boil. Take it off
the stove and taste for seasoning.

Butter a gratin dish. This should be big enough to take the potatoes
in a layer not more than 2 cm (3/4 in) THICK. Arrange the potatoes
in the dish with their creamy milk. Add the rest of the cream and
mix it in well. Sprinkle a few flakes of butter on the surface.

Pre-heat the oven to 160 C/320 F. Bake the gratin at the bottom of
the oven for a good 1 1/2 hours.

Note: The gratin is best if it is given gentle, slow cooking

Excellent with any plainly cooked poultry or roast meat.

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