the Breville Test Kitchen

Ultimate Potato Gratin

Name: Ultimate Potato Gratin
Cook time: 1200 s
Total time: 5700 s
Yield: Serves 8
Ingredients: 1.3 kg russet potatoes - washed, peeled; 1 cup (240 ml) heavy cream; 1 tsp kosher salt; ½ tsp freshly ground black pepper; 2 tsp fresh thyme leaves; 1 clove garlic - minced; ½ cup (60 g) finely grated Gruyere cheese; Cracked black pepper - to serve; Chopped chives - to serve

Blankets of creamy potato baked until bubbling and golden brown, this classic accompaniment is the ultimate comfort food.

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1 hr 35 mins total time

20 mins active time

Easy

Serves 8

Ingredients

Measurements:

1.3 kg russet potatoes
washed, peeled
1 cup (240 ml) heavy cream
1 tsp kosher salt
½ tsp freshly ground black pepper
2 tsp fresh thyme leaves
1 clove garlic
minced
½ cup (60 g) finely grated Gruyere cheese
Cracked black pepper
to serve
Chopped chives
to serve

Instructions

1Using a food processor, slice the potatoes into 3mm thick slices and place in a bowl.
2Add the cream, salt, pepper, thyme and garlic to the potatoes and mix to coat.
3Layer the potatoes in a 19cm x 25cm x 6cm deep baking dish. Pour over the cream that is left in the bowl and sprinkle with the cheese. Cover with a sheet of parchment paper then foil. The parchment paper stops the cheese sticking to the foil.
4Insert the wire rack in the middle position. Set the oven to Bake, Convection, 175°C, for 1 hour and press Start to preheat.
5Once preheated, place the dish in the oven and cook for 1 hour. After 45 minutes cooking, remove the foil and parchment paper, rotate the dish and continue cooking.
6The gratin should be golden brown. Test the potatoes with a skewer to check if they are tender. If not, cook it a little longer.
7Sprinkle with cracked pepper and chives and serve.