Potato gratin with bay leaves
- December 2011
- Serves 8
- Takes 25 minutes to make, 1 hour-1 hour 10 minutes to cook, plus infusing and standing
This potato gratin recipe is an essential side dish for any Christmas table (or any table, come to that). The bay leaves and nutmeg will do their thing, bringing a lovely herby flavour to the dish.
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- 30.2g (17.9g saturated)
- 43.6g (4.2g sugars)
Let the finished gratin cool, then wrap tightly in foil and freeze for up to 6 months. Defrost in the fridge overnight, then reheat in a medium oven for 30 minutes. It will also keep covered in the fridge for 24 hours.
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