A classic French dish which is as simple in its execution as it is delicious in its taste. Potatoes are simply sliced thinly and cooked in a basic cream mixture. This works as an excellent side dish to a main affair but it can stand on its own as a comforting dinner served simply with a salad and some crusty bread.

Serves 6 as a side dish
2 garlic cloves, quartered
1 large sprig of rosemary, leaves only, chopped
200 ml pure cream
2 tbls sour cream
300 ml vegetable stock
100g unsalted butter
1 kg of potatoes
Salt and pepper

1. Pre-heat the oven to 200C.
2. In a small saucepan place the garlic, rosemary, cream, sour cream, stock and butter. Bring to just below the boil, season with some salt and pepper and then set aside.
3. Peel and thinly slice the potatoes (as thin as possible – a mandolin also works well here if you have one)
4. Place a soup ladle of the cream mixture into the base of 2 litre capacity oven proof dish. Layer over some of the potatoes.
5. Repeat with the remaining cream mixture and potatoes, layering them both like you would building a lasagne. I like to sprinkle a little more salt in a couple of the layers.
6. Cover the top with baking paper and then a piece of foil, securing it tightly with string.
7. Bake in the oven for 1 hour and 15 minutes. Remove the foil and paper and continue baking for another 30 minutes.
8. Allow it stand for at least 15 minutes before serving.

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