- March 2015
- Serves 6-8 as a side
- Hands-on time 20 min, oven time 50 min
Raymond Blanc’s gratin recipe is made with layers of tender potato cooked in a rich garlic cream topped with a generous sprinkling of gruyère cheese. The side dish goes well with any roast dinner, but especially beef.
- 25.3g (15.5g saturated)
- 36.3g (4.5g sugars)
Gruyère is a hard cheese from Switzerland. There are vegetarian versions available (made without animal rennet), although they can be tricky to track down. Workable alternatives would be emmental or jarlsberg.
Cook the gratin 1 hour in advance, then reheat for 20 minutes in a medium oven.
Raymond’s tip: the variety of the potatoes is important. I’ve found that desirée or belle de fontenay are the best, both of which are usually available in supermarkets.
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