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  1. #1
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    Potato Au Gratin.

    One of my favourite side dishes.

    I use 500gm of spuds. Par boiled and then sliced.
    250ml cream.
    Lots of garlic.
    And 200gm grated cheese.

    Rich layers of potatos, garlic, cream and cheese.



    Before hitting the oven for 60 minutes at 175 celsius.



    60 minutes later:



    As it's quite a heavy dish I serve it with light tempura chicken, green salad and iced lemon tea.



    Very nice, light and refreshing.

  2. #2
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    Ratchaburi's Avatar
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    Geeeeeeee's Mao that look blood good & now I'm hungry, a green for yu

  3. #3
    Pronce. PH said so AGAIN!
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    Parboiling the spuds leaches starch out of them and makes for a more watery final product.

    Using them raw with goat milk instead of cream makes for the real deal imho.

  4. #4
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    Quote Originally Posted by Chairman Mao
    and iced lemon tea.
    ? no pints of guiness then mate ?

    Looks really tasty , well done mate green in the bin.

    Just preparing our Sunday dinner now , slicing up my first runner beans from our garden , delicious

  5. #5
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    Hmmm....that looks very toothsome. Big spud fan myself so might give it a go as soon as I can afford the cheese. ..................................... um... and the cream.

  6. #6
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    Quote Originally Posted by quimbian corholla View Post
    Parboiling the spuds leaches starch out of them and makes for a more watery final product.

    Using them raw with goat milk instead of cream makes for the real deal imho.
    Noted for next time. Except perhaps without the goat's milk.

    Quote Originally Posted by nigelandjan View Post
    Quote Originally Posted by Chairman Mao
    and iced lemon tea.
    ? no pints of guinness then mate ?
    They were for breakfast and lunch.


    Fuck it, everyone's invited round for brunch tomorrow.

    Bring fried chicken wings.

  7. #7
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    Try adding alternate layers of sliced uncooked leeks between the layers of potatoes. Leave off the cheese and dot with butter instead. A very fine grating of Nutmeg also adds to the experience.

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    Don't eat leeks. Like cheese too much. Nutmeg and paprika can also be added, but personally, I'm a purest.

  9. #9
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    Quote Originally Posted by Bangyai View Post
    Hmmm....that looks very toothsome. Big spud fan myself so might give it a go as soon as I can afford the cheese. ..................................... um... and the cream.


    You can leave the cheese out, sprinkle some paprika at the top for look if you like.
    You donít really need heavy cream, you can use milk + flour.


    I am too lazy to pre boil the potato. I use a glass dish with a lid to bake , to serve , and to keep the left over. Very convenient.

  10. #10
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    Quote Originally Posted by Thailand J
    I am too lazy to pre boil the potato.
    Do you wash in the morning ?


    Quote Originally Posted by OhOh
    Nutmeg also adds to the experience.
    Bloody hell mate Channell 4 are looking for new contenders for Come Dine with me !

    Gonna give this one a go this weekend CM ( if the weathers crap ) so will put some pics up of my effort

  11. #11
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    How much Fat and how many calories are in that ?

    Heart clogging stodge that is, looks a nice once in a while treat for some, maybe this for Nigel




  12. #12
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    Stuck my effort in the dinner thread CM ,, your the winner mate ,, mine tasted ok but didn't look as nice appetising as yours thanks for the recipe mate will have it again soon ,,,,,,,and the potato gratin

  13. #13
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    ^ Nice, glad it kinda worked out.

    Quote Originally Posted by Dillinger View Post
    calories
    What are those?

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