French Cheesy Gratin
Serves 4-6
Ingredients
- 300ml vegetable stock
- 170ml carton Double Cream
- 1 clove garlic, peeled and crushed
- Few sprigs fresh thyme
- 750g baby potatoes, scrubbed and thinly sliced
- 1 bunch salad onions, washed and finely chopped
- 250g Reblochon de Savoie, cut into thin slices
- Salt and freshly ground black pepper
Method
- Preheat the oven to 180ºC, gas mark 4. Lightly butter a 1.5 litre, ovenproof dish. Pour the stock and cream into a small pan, and add the garlic and thyme. Slowly bring to the boil and simmer for 2 minutes. Remove from the heat and allow to infuse.
- Cook the potatoes in a pan of boiling water for 3 minutes, until just starting to soften, then drain well and cool slightly. Place a layer of potatoes, salad onions and cheese in the prepared dish, add seasoning, then pour a little of the cream mixture over. Repeat until all the ingredients are used, finishing with a layer of potatoes. Place the thyme sprigs from the cream among the potatoes.
- Place the dish on a baking sheet and bake for 40-45 minutes until the potatoes are tender when pierced with a knife and the top is golden brown. Leave to cool for 5 minutes. Serve with a big bowl of green salad,
