Potato gratin with gruyere and garlic
( SERVES 6 )
Every cook has their way of making this classic dish and usually it involves lots of careful layering. I have my own "free range" method, where you simply toss everything together. If you would prefer a lighter gratin, swap the cream for milk.
- Preheat oven to 200°C fanbake. Grease the base and sides of a shallow 30 x 25cm baking dish.
- Place all ingredients in the baking dish and toss to combine, making sure each potato slice is coated with cream. Spread out evenly in the dish and bake until potatoes are tender and golden (about 1-1¼ hours).
See more of Annabel's perfect side dish recipes