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    Potato gratin

    by Diana Henry

    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6


    800g floury potatoes (such as King Edward or Maris Piper)
    25g unsalted butter, plus extra for greasing
    75ml milk, warmed
    75g quark
    1 British Blacktail Large Free Range Egg, beaten


    1. Peel the potatoes, halve and boil them in lightly salted water for 15-18 minutes until tender.

    2. Drain and return the potatoes to the pan. Set it over a very low heat and put a clean tea towel on top of them. Cover with the lid. Leave for about 3 minutes – this just dries them out.

    3. Heat the oven to 200ºC, gas mark 6. Mash the potatoes and add the butter, warm milk, quark and seasoning. When the mixture is quite smooth, beat in the egg.

    4. Butter a gratin dish and spoon the potatoes into it. Bake in the oven for 30 minutes, or until the top is golden and slightly souffléd.

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    Serve as a side with braised veal with cherries and Savoy cabbage with juniper pictured.


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