Potato Gratin with Gruyere and Garlic
Potato Gratin with Gruyere and Garlic
10 (2kg) large potatoes, peeled and sliced 1-1.5cm thick 4 cloves garlic, finely sliced 100g gruyere or cheddar cheese, coarsely grated 1-1½ cups cream 2 tsp salt (more if using flaky salt) ground black pepper
© Annabel Langbein Media
http://www.annabel-langbein.com/recipes/potato-gratin-with-gruyere-and-garlic/417
- Prep time:
- 10 mins
- Cook time:
- 1-1 1/4 hours
- Serves:
- 6
- 10 (2kg) large potatoes, peeled and sliced 1-1.5cm thick
- 4 cloves garlic, finely sliced
- 100g gruyere or cheddar cheese, coarsely grated
- 1-1½ cups cream
- 2 tsp salt (more if using flaky salt)
- ground black pepper
Preheat oven to 200°C. Grease the base and sides of a shallow 30 x 25cm baking dish. Place the sliced potatoes, garlic, cheese, cream, salt and pepper in the baking dish. Toss to combine, making sure each potato slice is coated with cream. Spread mixture evenly in the dish. Bake until potatoes are tender and golden – about 1-1¼ hours.
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