Lemony potato gratin
Ingredients
- Step 1 zest 1 large lemon
- Step 2 4 thyme sprigs , leaves only
- Step 3 ½ tsp freshly grated nutmeg
- Step 4 200ml double cream
- Step 5 200ml vegetable or chicken stock (or gluten-free alternative)
- Step 6 1 ¼kg potato , peeled and very thinly sliced
- Step 7 25g butter
Calories: 351
Carbohydrate: 34 g
Protein: 5 g
Fat: 22 g
Cook time: 100 minutes
Prep time: 20 minutes
Total time: 120 minutes
Servings: 6
TAGS
Side Dish
french
400 kcal or less
6 serving
Boulangere
Dauphinoise
Gratin
Indulgent
James Martin
Over an hour
Potato bake
Sunday dinner redcipe
Vegetarian
Directions
- Step 1 Heat oven to 180C/160C fan/gas 4. Put the lemon zest, thyme, nutmeg, cream, stock and plenty of seasoning into a large saucepan and bring to a simmer. Add the potatoes, stir well, and cook gently for 8 mins until beginning to soften, stirring every so often so they don't stick.
- Step 2 Grease a medium casserole dish using a little of the butter. Spoon the potatoes and creamy liquid into the dish and dot the remaining butter over the surface. Cover with foil and bake for 30 mins. Remove the foil and return to the oven for a further 30-40 mins until the potatoes are soft and the surface is golden. Leave to rest and cool for 15 mins before serving.