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Jamie Oliver’s Perfect Potato Gratin

After much consideration, I bought a good mandoline while in Canada! Of course, this was going to be my first recipe using it, and it worked out great! I managed not to slice my fingers and both the potatoes and onions were oh so evenly sliced. I made a few changes to Jamie’s recipe, like dropping the chestnuts and substituting onions. In case you are wondering, these are not scalloped potatoes with mushroom soup like our mothers made, but it is equally tasty…

Jamie Oliver’s Perfect Potato Gratin (adapted)

Serves 4 hungry men!

Ingredients

  • 1 small knob butter
  • 200 ml semi-skimmed milk
  • 300 ml double cream (I used a 335 ml tin of Carnation Evaporated milk)
  • 2 bay leaves
  • 2 cloves garlic, peeled and finely sliced
  • sea salt
  • freshly ground black pepper
  • 2.5 kg potatoes, peeled and thinly sliced (8)
  • 1 handful fresh thyme (I used dried thyme).
  • 1 small handful Parmesan cheese, freshly grated
  • olive oil
  • 6 rashers higher-welfare streaky bacon, chopped
  • 1 handful vac-packed chestnuts, peeled and crumbled (optional)
  • 1 sliced white onion

 

Method

Preheat the oven to 200°C/400°F. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.

Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.

Add the potatoes to the cream mixture and most of the thyme leaves and stir well. Spoon one-half into the gratin dish and shake to even everything out. Add the sliced white onions. Follow with other half of potatoes. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.

Meanwhile, fry the bacon in a little olive oil until crispy and golden or use Ready Crisp precooked bacon.  Add the remaining thyme and stir in the chestnuts. (I skipped the chestnuts and used more onions). When your gratin is ready, remove the foil and spoon the bacon and chestnut/onion mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on May 24, 2013, in Side Dishes and tagged , , , , , , , , , , , , . Bookmark the permalink. 2 Comments.

  1. I think I would leave out the chestnuts as well. I love having a mandoline but just make sure you always use the hand guard. 🙂

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