Love baked potatoes? Love potato gratin? I’ve combined the two here to make this simple, yet decadent dish. Perfect for this time of year with freshly steamed/sautéed spring green veggies tossed in wild garlic/nettle pesto and a large glass of ice cold white wine.
Turn your oven on to 200C and start preparing the new potatoes. Using a small, sharp knife, carefully slice enough new potatoes to fit snugly in one layer of your dish. I used 16 which fed four of us, generously. Slice in 5mm intervals, about two thirds of the way down the potatoes, leaving the base intact. Drizzle some light olive oil over the potatoes and season with salt and pepper. Microwave on high for about 10-15 minutes until the potatoes are pretty soft and mostly cooked. (If you don’t have a microwave then you can, of course, bake the potatoes instead.)
Meanwhile stir together about 150ml of cream (single/double) with a crushed clove of garlic, salt, lots of ground black pepper and some ground/grated nutmeg. Add a generous splash of white wine/vermouth and optional whole grain mustard and herbs (try Rosemary, bay or thyme). Grate in a couple of tablespoons of good hard cheese and give it all another stir. When your mostly cooked potatoes come out of the microwave, pour the creamy mixture all over them. Bake in the oven for about 20 minutes or until the dish is bubbling and the potatoes are golden and crispy on top.
Not the most healthy Monday night supper, but certainly the most delicious one I’ve had in a while. Liz x