Easy recipe to make gratin potatoes from scratch. Perfect for roast dinners and celebration meals such as Christmas.
Ingreadient:
- 100 g Western Star Spreadable Original Soft
- 4 garlic cloves, crushed
- 2 fresh thyme sprigs
- ½ cup (125 ml) Western Star Thickened Cream
- 2 kg medium white skinned potatoes
- ½ cup finely grated parmesan cheese
- Salt, to taste
- Pepper, to taste
Direction:
- Preheat oven to 200°C / 180°C fan-forced. Using 15 g of the Spreadable, lightly grease a 12 -hole 1/3 cup-capacity non-stick muffin pan.
- Heat remaining Spreadable in a small saucepan over medium heat. Cook garlic and thyme, stirring, for 2 minutes or until fragrant. Add cream. Bring to the boil. Remove from heat. Season. Set aside to allow flavours to infuse.
- Meanwhile, using a mandolin or v-slicer, cut potatoes into very thin slices. Transfer to a bowl. Strain cream mixture over potatoes. Discard solids left in the strainer. Add cheese. Season with salt and pepper to taste. Toss to coat.
- Divide the potatoes between holes of prepared pan (see Notes). Spoon over remaining cream mixture. Cover with baking paper and foil. Place on a large baking tray. Bake for 30 minutes. Remove the foil and baking paper. Bake for a further 20-25 minutes or until golden and potatoes are tender.
- Stand gratins in pan for 10 minutes to allow them to firm up. Run a sharp knife around each stack and remove from pan.
