These creamy gratin potatoes look super fancy, but they’re so easy to make. Perfect for roast dinners or special celebrations like Christmas—because who doesn’t love a dish that’s both impressive and simple?
Ingredients
100 g Western Star Spreadable Original Soft
4 garlic cloves, crushed
2 fresh thyme sprigs
½ cup (125 ml) Western Star Thickened Cream
2 kg medium white skinned potatoes
½ cup finely grated parmesan cheese
Salt, to taste
Pepper, to taste
Method
Preheat oven to 200°C / 180°C fan-forced. Using 15 g of the Spreadable, lightly grease a 12 -hole 1/3 cup-capacity non-stick muffin pan.
Heat remaining Spreadable in a small saucepan over medium heat. Cook garlic and thyme, stirring, for 2 minutes or until fragrant. Add cream. Bring to the boil. Remove from heat. Season. Set aside to allow flavours to infuse.
Meanwhile, using a mandolin or v-slicer, cut potatoes into very thin slices. Transfer to a bowl. Strain cream mixture over potatoes. Discard solids left in the strainer. Add cheese. Season with salt and pepper to taste. Toss to coat.
Divide the potatoes between holes of prepared pan (see Notes). Spoon over remaining cream mixture. Cover with baking paper and foil. Place on a large baking tray. Bake for 30 minutes. Remove the foil and baking paper. Bake for a further 20-25 minutes or until golden and potatoes are tender.
Stand gratins in pan for 10 minutes to allow them to firm up. Run a sharp knife around each stack and remove from pan.
Tips & Hints
Serve with roast chicken, pork or beef
Stack potato slices nicely so they cook evenly and are easy to remove from pan. The potato will sit above the rim of the muffin pan holes but will shrink as it cooks.
