Rippled Potato Gratin

Name: Rippled Potato Gratin
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 10 servings
Ingredients: 1 Tbsp softened butter (for greasing); 1.7 kg white potatoes (washed (skin on)); 600 ml cream (or lite cream / half-and-half); 5 cloves garlic (finely minced); Pinch freshly grated nutmeg; Generous salt and freshly cracked black pepper; 1 Tbsp fresh thyme leaves (finely chopped,); 1 cup grated Gruyère cheese; ⅓ cup finely grated Parmigiano Reggiano (or parmesan cheese); 1 Tbsp fresh chives (chopped, to garnish)

Total: 1 hr 50 min
Makes: 10 servings

Serves

Preheat oven to 190°C (fan-forced)
1.7 kg white potatoes (washed (skin on))	slice thinly	layer in dish, season	pour cream over potatoes, top with cheese	bake covered 60 min, then uncovered20 min	rest 10 min, garnish with chives
1 Tbsp softened butter (for greasing)
Generous salt and freshly cracked black pepper
600 ml cream (or lite cream / half-and-half)	whisk together
5 cloves garlic (finely minced)
Pinch freshly grated nutmeg
1 Tbsp fresh thyme leaves (finely chopped,)
1 cup grated Gruyère cheese	combine cheeses
⅓ cup finely grated Parmigiano Reggiano (or parmesan cheese)
1 Tbsp fresh chives (chopped, to garnish)

Ingredients

1 Tbsp softened butter (for greasing)
1.7 kg white potatoes (washed (skin on))
600 ml cream (or lite cream / half-and-half)
5 cloves garlic (finely minced)
Pinch freshly grated nutmeg
Generous salt and freshly cracked black pepper
1 Tbsp fresh thyme leaves (finely chopped,)
1 cup grated Gruyère cheese
⅓ cup finely grated Parmigiano Reggiano (or parmesan cheese)
1 Tbsp fresh chives (chopped, to garnish)

Steps

1Preheat oven to 190°C (fan-forced).
2Slice potatoes using a mandoline on the thinnest setting (ideally <1 mm). The slices should be flexible enough to fold and ripple and hold the folds.
3Grease a shallow baking dish or French oven generously with butter.
4Shape the potatoes by gently folding and waving the slices, layering them upright and snugly into the dish. Season generously with salt and pepper.
5In a jug, mix the cream, garlic, nutmeg, thyme, and a generous amount of salt and pepper.
6Combine the cheeses and sprinkle a layer over the potatoes, reserving a small handful for the top.
7Pour over the cream mixture, ensuring it seeps down between the layers (note it will fall through to the bottom during cooking). Finish with remaining cheese and extra thyme on top.
8Cover tightly with foil or a lid and bake for 60 minutes, until the potatoes are tender when pierced.
9Uncover and bake for a further 20 minutes, or until deeply golden and crisp on top, and bubbling around the edges.
10Rest for 10 minutes, then finish with chopped chives and serve.