Potato Gratin with Rosemary and Garlic
Fine slices of potato cooked in cream scented with crushed garlic and fresh herbs, browned in the oven until they form that irresistible crust. The side dish that steals the show from any roast meat or chicken.
The potatoes are par-cooked, not fully boiled. You have to be able to slice them thinly afterwards, and an overcooked potato falls apart under the knife. The right point is when the knife goes in with slight resistance.
They are boiled in their skins: that way they take up less water and stay firmer.
Ingredients
- 1 kg potatoes
- 250 ml pouring cream (1/4 litre)
- 4 garlic cloves, crushed
- Sprigs of fresh rosemary, thyme or oregano
- Sea salt and black pepper
- Extra virgin olive oil
Method
- 1
Par-cook the potatoes in their skins in plenty of salted water until a knife goes in with slight resistance, no further: cooked completely tender, they fall apart as you cut them. In their skins they take up less water and stay firmer. Drain, let them cool a little and cut them into very fine slices.
- 2
Arrange the slices in individual dishes or an ovenproof dish, overlapping them in a circle.
- 3
Pour the cream over, distribute the crushed garlic and season generously with the fresh herbs, salt and pepper.
- 4
Drizzle with a thread of olive oil and gratinate in a hot oven (200 °C) for about 10 minutes until the surface is well browned.