Potato gratin with sheep’s cheese
- August 2016
- Serves 4-6
- Hands-on time 25 min, oven time 1 hour
A great gratin makes a luxurious side dish. This French recipe uses crumbled sheep’s cheese to add even more creaminess.
- 55.9g (35.3g saturated)
- 34.8g (5.1g sugars)
- 300ml full-fat milk
- 500ml double cream
- 1 garlic clove, crushed
- 1kg potatoes (maris piper, king edward or another floury variety), very thinly sliced
- 200g sheep’s cheese, crumbled
You’ll also need…
- 2 litre ovenproof gratin dish
- Heat the oven to 170°C/150°C fan/gas 3½. In a medium jug, mix the milk and cream with the garlic. Arrange 2 layers of potato slices in the bottom of the gratin dish, season with salt and pepper, then pour over some of the milk mixture and sprinkle over some of the cheese. Continue adding layers of potatoes, cream mixture and cheese, seasoning as you go (there should be enough liquid to cover the potatoes).
- Bake for 1 hour until the potatoes are tender and the sauce is bubbling. If the top isn’t crisp and you’d prefer it so, put it under a hot grill for 10 minutes to finish.
Go to a good cheese shop for your sheep’s cheese. If you don’t have one near you, a soft, rinded goat’s cheese would work.
The gratin won’t be smooth like a dauphinois – it will have a more ricotta-like, lumpy texture.
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