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Classic Potato Gratin

Classic Potato Gratin

Yields 1 Servings
occasions
Lunch, Dinner
dairy ingredients
Butter, Milk
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Classic Potato Gratin

INGREDIENTS

DIRECTIONS

1
Preheat the oven to 180°C.
2
Slice the potatoes with a sharp knife or, even better, a mandoline, which will give you even slices.
3
Smash the garlic clove with a knife and rub the smashed clove around the gratin dish. Let it become dry and tacky, then remove the bits.
4
Butter the dish, using the butter wrapper.
5
Layer the potato slices in circles, slightly overlapping, seasoning each layer with salt and pepper as you work.
6
Heat the milk just to boiling point, then pour over the potatoes so it comes up to the same level.
7
Dot with slices of cold butter and bake for 1 hour, to 75 minutes, until the top is browned, the interior fully cooked, and the milk completely absorbed.

Recipe by Graham Herterich

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Ingredients Checklist

Instructions

1
Preheat the oven to 180°C.
2
Slice the potatoes with a sharp knife or, even better, a mandoline, which will give you even slices.
3
Smash the garlic clove with a knife and rub the smashed clove around the gratin dish. Let it become dry and tacky, then remove the bits.
4
Butter the dish, using the butter wrapper.
5
Layer the potato slices in circles, slightly overlapping, seasoning each layer with salt and pepper as you work.
6
Heat the milk just to boiling point, then pour over the potatoes so it comes up to the same level.
7
Dot with slices of cold butter and bake for 1 hour, to 75 minutes, until the top is browned, the interior fully cooked, and the milk completely absorbed.
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