Wednesday, August 02, 2006
The best potato au gratin
I've actually shared this recipe before, but it's been buried way, way back in many blog posts, and it's really worth a revival. It's great! It can't be made with new potatoes though, so you might have to wait a little bit. It goes with just about anything! You can use garlic greens instead of the leek if you have them - it's a very nice twist.
Potato au gratin
7-8 medium potatoes, peeled and sliced thinly
1 large leek, sliced thinly
2-3 cloves of garlic, sliced thinly
300 ml whipping cream
300 ml milk (No sense using the low-fat stuff)
very fat pinch of salt
tablespoon of olive oil
Warm the oven to 225°C. Saute the leek and the garlic in the olive oil in a large pan. Add the milk and the cream, and a lot of salt. It should taste overly salty, as the potatoes will soak up most of it anyway.
When it comes to the boiling point, add the potato slices, and let them boil slowly for about 10-15 minutes. They should become fairly soft (but certainly not mush!!) and most importantly, they need to release their starch. The liquid will become thick and creamy. When it does, tip into an oven-proof dish, and cook in the oven for about half an hour. Watch it though - it may start to get too brown on top, and needs to be covered with foil.