Creamy Potato & Shallot Gratin

How will you serve your potatoes this Christmas? If rich and creamy is your thing, try this indulgent gratin recipe

• Cooking Time Prep 25 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  438

• Protein

  5g

• Carbs

  24g

• Fat

  37g

• Saturates

  21g

• Fibre

  2g

• Sugar

  4g

• Salt

  0.11g

Ingredients

• 25g butter
• 400g shallots, thinly sliced
• 1 bay leaf
• 1 tsp thyme leaves
• 500ml double cream
• grated nutmeg, to season
• small pinch cayenne powder
• 1kg Desirée potatoes, peeled and thinly sliced

Directions

1. Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.
2. Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.

Categories: All Christmas