Ingredients

• are used
• Pour any remaining cream mixture over the top, making sure all the top vegetables are coated
• Sprinkle the cheese on top
• Cook at 200 degrees C for about 45 minutes, until the potatoes are soft and the cheese is lightly browned and bubbling
• Delicious with fresh runner beans or a large salad

Method

1. Boil the potatoes for 10 minutes, until starting to soften.
   
   
2. Peel the onion and chop it in half. Cut it into thin slices.
   
   
3. Mix together the garlic, cream, milk and mustard. Taste and season with salt and pepper, if needed.
   
   
4. Grease an oven-proof dish and put in a layer of potatoes, followed by a layer of onions. Pour some of the cream mixture over each potato layer. Continue until all ingredients are used.
   
   
5. Pour any remaining cream mixture over the top, making sure all the top vegetables are coated.
   
   
6. Sprinkle the cheese on top.
   
   
7. Cook at 200 degrees C for about 45 minutes, until the potatoes are soft and the cheese is lightly browned and bubbling.
   
   

Time From Cupboard-To-Table

Notes & Variations on Potato Gratin

This one works really well with mushrooms in the sauce. Use a double quantity of creamy mushrooms instead of the cream mixture. Note: you might want to make the creamy mushroom sauce a bit thinner, by adding 100ml of double cream.

Layer the mixture as in the recipe above and cook. Delicious.

Veg Box Recipes Newsletter