My not entirely orthodox way of turning out this otherwise classic dish of cream-softened potatoes has a lot going for it.
Recipe posted by Nigella
CREAMY POTATO GRATIN
Related Nigella Recipes
-
DOUBLE POTATO AND HALLOUMI BAKE
I first made this for a piece I was writing for Vogue on… Read on
-
POTATO, PARSNIP AND PORCINI GRATIN
Cooking potatoes for large numbers of people is not always… Read on
Related Community Recipes
-
CRAFTY GRATIN DAUPHINOISE
This is the most moorish way of cooking potatoes, so rich… Read on
-
AUNTY MARYS POTATO, CHEESE AND ONION BAKE
this is so easy and so tasty, i have mentioned it on the… Read on
Ingredients
Switch to Cup Measures- 2 kilograms floury potatoes (such as King Edward or Maris Piper)
- 500 ml full fat milk
- 500 ml double cream
- 1 onion (peeled)
- 2 cloves garlic (minced)
- 1 tablespoon soft sea salt flakes
- approx. 50 grams unsalted butter
Method
- Preheat the oven to 240°C/gas mark 8/450ºF.
- Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approx. 1cm / ¼ inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterwards, but any excuse for long, lazy soaking rather than brisk pre- or post-prandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (ie, the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than washing-up liquid.
- Use some of the butter to grease a large roasting tin (37 x 30cm / 15 x 12 inches) and then, after removing the onion, pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10-20 minutes and then serve.
- This is not the most labour-saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything, in the days that follow.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries for the nigella.com
Add Commentteam cannot be answered here - please instead submit
any questions as "Kitchen Queries".
I have made this so many times over the years I no longer need the recipe! I've taken liberties with it like using half and half, adding two onions, more garlic, even topping it with bacon, scallions and blue cheese. Lots of people seem to love when I leave the whole onion in to cut into. This recipe always gets so many compliments and makes quite a lot. I love being able to make it in advance. My husband is a chef so this is one of very few things I will make for dinner guests to show I can cook too!
Posted by surlymoongirl on 13th Oct 2012 at 5.50
I do this at lunch with roasted pork... absolutely fondant,absolutely D E L I C I O U S!!! Thanks for your fantastic recipes!
Posted by valegate on 14th Oct 2012 at 12.02
Wow!! i made this for the first time last night with a beautiful fillet steak!! I am not the best cook at all, in fact if it can go wrong it will go wrong but my gosh this went off a hit! so easy but my guests thought I had been slaving in the kitchen all day, absolute perfection!! Love love love!!
Posted by lauramichelle on 19th Dec 2012 at 12.17