Potato Gratin

(serves 6-8)

 Layers of thinly sliced potato with a soft, rich, creamy flavour infused into every bite, quality comfort food! This is a dish i usually make for 2 of my favourite fellow potato fans, but we haven't had a home-cooked gathering for awhile as people are all over the world! 

You know you're among fellow potato fans when you go to a restaurant for a steak, or any other kind of main and what you find yourself wanting more of is this little circle of potato gratin that often comes as a side or underneath it...and that's why i decided that i should just make it a main! There was one Christmas where i made 3 gratins amongst 10 people, though i think we basically ate one each with just a little bit of sharing!  This is a modified healthier version (vs some of the other online versions i've seen) which still tastes amazing, using more stock for flavour rather than cream = guilt-free!

Prep time: 15 min

Cooking time: 50-70 min

Ingredients:

1.2 kg potatoes (approximately 5-6 medium potatoes)

3 cloves garlic
50 g tasty cheese, grated

25 g butter, optional

1 cup chicken stock

1 cup full cream

Salt

2-3 Tbsp grated parmesan
handful of chopped parsley, to garnish

Method:

1. Preheat the oven to 180˚C.

2. Peel and wash the potatoes and pat dry. Use a food processor to thinly slice the potatoes or if hand cutting then cut them approximately 2 to 3mm thick. 
NB. The thinner the slices, the more flavour they will absorb!

3. Finely slice the garlic cloves.
4. Heat the chicken stock and cream together and bring to the boil. Set aside.

5. Cover the casserole dish with a layer of potato, sprinkle salt, garlic and cheese on top then add another layer of potatoes and continue until the casserole dish is 3/4 full (approximately three times). Cut the butter into thin slices and spread around the dish.

6. Pour the stock and cream mixture into the dish until it covers just under the top layer of potatoes. Cover with foil and place in the oven.

7. Cook in the oven for 50 minutes with the foil on top, then remove the foil and sprinkle Parmesan on top and continue to bake for 20 minutes or until the liquid is all absorbed. 

8. Serve warm, with a sprinkle of fresh parsley to garnish.