Tuesday, December 17, 2013

The Best Potato Gratin

Like macaroni and cheese, I'm always on the hunt for a good potato gratin recipe. I've never had luck with them before, but I think this one is a winner. It was inspired by a recipe I found on www.jamieoliver.com . His recipe was a little large for two and I had different ingredients, so this is my version. It will serve 4 to 6 people easily. The potatoes are nice and creamy with a nice cheesy topping that does not overpower the dish.

The Best Potato Gratin

150ml (¼pt) double cream
50ml skim milk
1 bay leaf
1 garlic clove, minced
2 Tbsp. thyme leaves
 Salt and freshly ground black pepper
650g potatoes, well scrubbed, thinly sliced
Handful mozzarella, grated
77g pancetta, cubed
1 Tbsp. olive oil
Lightly grease a square ovenproof dish.

Heat the oven to 180 degrees Celsius.
Mix double cream, skim milk, bay leaf, garlic, thyme and salt and pepper in a medium sauce pan. Bring to a boil, reduce and simmer for 5 minutes. Remove bay leaf, add sliced potatoes and stir gently. Pour into square baking dish and spread evenly. In the meantime, brown pancetta in hot oil until golden brown, drain on paper towels. Top potatoes with cheese and pancetta, cover with foil, bake for 45 minutes. Remove foil and bake 15 minutes more until top is golden brown.

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