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Herby hasselback gratin
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Serves: 4-6 as a side
30g salted butter, 15g softened, 15g melted
1.2kg red king edward potatoes, scrubbed and thinly sliced
300ml crème fraîche
1 garlic clove, crushed
50ml white wine
20 fresh sage leaves
½ x 20g pack lemon thyme
10 fresh bay leaves (1 pack)
1. Preheat the oven to 190˚C, gas mark 5. Use the 15g softened butter to grease a medium-sized, deep baking dish (about 1.5 litres). Put the potatoes in a large saucepan, cover with cold salted water and bring to the boil. Simmer for 5 minutes, then scoop out 50ml cooking water into a jug and set aside. Drain the potato slices.
2. Put the crème fraîche in a bowl with the garlic; season, then slowly whisk in the wine and reserved potato water. When cool enough to handle, arrange the potato slices on their edges in the dish, packing them in tightly at different angles to fit snugly. Tuck in the herbs and carefully pour the crème fraîche mixture around the sides. Cover the dish with foil and bake for 1 hour.
3. Remove the foil and brush the top of the gratin with the remaining 15g melted butter. Cook for 35-40 minutes more, uncovered, until golden and bubbling. Allow to stand for 10 minutes before serving.
Typical values per serving:
Per serving (4)
This recipe was first published in November 2020.