Gratin
Au gratin, ugh so sinful. It's some kind of gooey, cheesy, potato-ey mess that tastes amazing with very simple ingredients.
Below is the recipe that will fill 4 stomachs quite satisfactorily!
What you'll need:
5 Russet Potatoes
3 Cloves of Garlic
2cm of Spring Onion
2tsp of Salt
Dash of Mixed Herbs, Ground Black Pepper and Chilli Flakes
For the cream:
1 bottle of Bulla Heavy Cream
1 cube of Waitrose Spinach
1tsp of Salt
Dash of Herbs
1tbsp of Butter
120g of Grated Parmesan
To top:
Grated Parmesan or Cheddar
Breadcrumbs
Preheat your oven at 200°C
Peel the potatoes and cut them into 1/2 inch slices. Coat them with minced garlic, spring onion, salt, herbs, pepper and chilli flakes. I always like a lil bit of heat in my food.
Stack the potatoes in a baking dish.
Pour the cream, spinach, salt, herbs and butter in a pot and whisk slowly till it simmers over the stove. Turn the heat off and stir the parmesan in slowly until it melts into a thick consistency.
Pour it over the potatoes, just enough to cover it.
Sprinkle the mixture with parmesan.
Cover the dish with aluminum foil and place your dish on top of a larger pan as the potatoes and cheese will boil and overflow.
Pop it into the oven for an hour.
After an hour has passed, take it out and be really careful.
Remove the foil and sprinkle bread crumbs all over the now-gooey mess. This is gonna give you that small touch of crispiness amidst all the cheese.
Pop it back in for another 20 minutes or till when the crumbs start browning.
Voilah! Bon appetit!
