the Sage Test Kitchen

Ultimate Potato Gratin

Name: Ultimate Potato Gratin
Cook time: 1200 s
Total time: 5700 s
Yield: Serves 8
Ingredients: 1.3 kg russet potatoes - washed, peeled; 240 ml whipping cream; 1 tsp Coarse salt; ½ tsp freshly ground black pepper; 2 tsp fresh thyme leaves; 1 clove garlic - minced; ½ cup (60 g) finely grated Gruyere cheese; Chopped chives - to serve; Cracked black pepper - to serve

Blankets of creamy potato baked until bubbling and golden brown, this classic accompaniment is the ultimate comfort food.

1 hr 35 mins total time

20 mins active time

Easy

Serves 8

Ingredients

Measurements:

1.3 kg russet potatoes
washed, peeled
240 ml whipping cream
1 tsp Coarse salt
½ tsp freshly ground black pepper
2 tsp fresh thyme leaves
1 clove garlic
minced
½ cup (60 g) finely grated Gruyere cheese
Chopped chives
to serve
Cracked black pepper
to serve

Instructions

1Using a food processor, slice the potatoes into 3mm thick slices and place in a bowl.
2Add the cream, salt, pepper, thyme and garlic to the potatoes and mix to coat.
3Layer the potatoes in a 20cm square baking dish. Pour over the cream that is left in the bowl and sprinkle with the cheese. Cover with a sheet of baking paper then foil. The baking paper stops the cheese sticking to the foil.
4Insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 1 hour 15 minutes, enable Rotate Remind and press Start to preheat.
5Once preheated, place the dish in the oven and cook for 1 hour 15 minutes. When the Rotate Remind signals, rotate the dish, remove the foil and baking paper and continue cooking.
6The gratin should be golden brown. If not, bake it a little longer.
7Sprinkle with chives and cracked pepper and serve.