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Potato Gratin






2 kg Potatoes (floury e.g. King Edwards or MarisPiper) peeled and slice around 1cm thick.  
500 ml Milk - full fat  
500 ml Double Cream  
1 Onion, peeled and sliced  
150ml cloves of Garlic - minced  
1 tbsp Salt  
50 g Butter  


Put the potatoes, onion and garlic into a large saucepan with the milk and cream.
Bring to a boild then reduce the heat and simmer until the potatoes are verging on tender but not dissolving into mush.

Grease a roasting tin with some butter. Pour in the potatoes then dot the remaining butter on top.

Place in a pre-heated oven (240C) for 15 minutes. Then leave to rest for 20 minutes.

Source: Nigella Bites by Nigella Lawson

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