Name: Creamy potato & shallot gratin
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Cuisine: French
Ingredients: 25g butter; 400g shallots thinly sliced; 1 bay leaf; 1 tsp thyme leaves; 500ml double cream; grated nutmeg to season; small pinch cayenne powder; 1kg Desirée potatoes peeled and thinly sliced

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Creamy potato & shallot gratin

Creamy potato & shallot gratin

Good Food team

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Serves 8

Easy

Prep: 25 mins

Cook: 1 hr

A star rating of 4.5 out of 5.7 ratingsRate

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How will you serve your potatoes this Christmas? If rich and creamy is your thing, try this indulgent gratin recipe

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

25g butter
400g shallots

thinly sliced
1 bay leaf
1 tsp thyme leaves
500ml double cream
grated nutmeg

to season
small pinch cayenne powder
1kg Desirée potatoes

peeled and thinly sliced

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Nutrition: per serving

kcal438
fat37g
saturates21g
carbs24g
sugars4g
fibre2g
protein5g
salt0.11g

low

Method

step 1

Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.
step 2

Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.

Recipe from Good Food magazine, December 2010

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A star rating of 4.5 out of 5.7 ratings

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