Domino potato gratin
You can cook this alongside your Christmas turkey, or make it in advance and then reheat to serve. Look for long, similar sized potatoes for the neatest finish.
- 300ml double cream
- 200ml whole milk
- 2 cloves garlichalved
- 1 whole nutmeg
- 1.5kg Maris Piper potatoespeeled
- butter
- 2-3 tbsp parmesangrated
Nutrition: per serving
- kcal372
- fat24g
- saturates0g
- carbs32g
- sugars0g
- fibre3.3g
- protein7.3g
- salt0.2g
Method
step 1
Heat the cream, milk and garlic in a pan, adding a good grating of nutmeg. Leave to infuse while you prep the spuds.
step 2
Cut the little ends off each potato so it’s a similar size all the way along. Cut into thin slices, keeping the slices together, then lay in a very large wide, shallow buttered dish approx 24cm by 36cm in rows, pushing down a bit like fanned out cards or dominoes. Keep going until the surface is covered.
step 3
Reheat and season the cream, then discard the garlic. Pour over the potatoes and press down with the back of a fish slice. Scatter with the parmesan. Bake alongside the turkey (at 180C/fan 160C/gas 4) for about 1 hour 15 minutes or until tender and golden.