Simple potatoes gratin
- Double cream
- Gruyere cheese or something similar (parmesan isn’t great for this)
Set oven to 180 degrees fan
Peel the potatoes and slice with a mandolin.
Rinse the slices in cold water to separate them and get the starch off.
OR: Bring a big pan of water to the boil. Then separate the slices out as you are putting them in the water so that they don’t stick together. Boil the slices vigorously but for just 3-4 minutes, then drain.
Gently mix together with the cream, salt and nutmeg, so that the cream gets between the slices. Arrange the slices in a shallow dish and scatter grated Gruyere on top. Bake for 25 mins, with a grill setting at the end if you want to toast the cheese a bit.