Ingredients

The following ingredients have 4 Servings
  • 500g bintje or other waxy potatoes
  • 250ml pure cream
  • sea salt and freshly ground pepper
  • 20g unsalted butter, melted

Instruction

  • <p>1. Peel and cut the potatoes into 2mm thick slices. Place in a bowl and cover with cream to prevent discoloration. Season with sea salt and freshly ground pepper.</p> <p>2. Brush the base and sides of a shallow baking tray or gratin dish with melted butter. Remove the potato slices from the cream and overlap them in lines down the dish until about 2-3 cm deep. If using a round dish put the slices down in a circle and cover in the middle with another circle of potato.</p> <p>3. Drizzle a little cream between each layer. Pour any remaining cream over the entire dish. Bake at 180oC for 50-60 minutes, or until lightly browned and tender.</p> <p>4. When done, cut the potato gratin into four portions and place on a plate next to your meat, or serve by placing the dish in the middle of the table.</p>