Classic potato gratin
I used to always make this with cream and butter - but its too rich to eat often.This is a lighter alternative.
Photo: Marina Oliphant
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- 1kg waxy potatoes, such as nicola, sebago or bintje
- 2 onions, thinly sliced
- salt and pepper
- 100g butter
- half a nutmeg, grated (optional)
- 1 litre homemade chicken or vegetable stock
Preheat oven to 180C. Peel and thinly slice the potatoes - a mandolin is best- about 5mm-10mm thick.
Grease a deep ceramic baking dish. Spread a layer of potatoes and onions over the bottom, and lightly season with salt, pepper and a sprinkle of nutmeg. Continue until all the potatoes and onions have been used, dotting with butter.
Carefully pour over the chicken stock so it almost comes to the top. Finish with a few more dots of butter and cook uncovered for about 1 hour or until golden brown on top and soft when tested with a knife.
You may need to cover with foil towards the end if the top is getting too brown.