Potato gratin with sheep’s cheese

Ingredients

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

Ingredients

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

Method

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.

Method

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.

delicious. tips

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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