Neil Perry's potato gratin

Name: Neil Perry's potato gratin
Cook time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 500g bintje or other waxy potatoes; 1 cup pure cream; sea salt and freshly ground; black pepper; 20g unsalted butter, melted

Neil Perry

Updated September 11, 2020, first published September 11, 2020

Time:1-2 hoursServes:4

This recipe goes well alongside my slow-roasted rib of beef with horseradish cream (recipe below).

Ingredients

500g bintje or other waxy potatoes
1 cup pure cream
sea salt and freshly ground
black pepper
20g unsalted butter, melted

Method

1. Preheat oven to 180C fan-forced (200C conventional).
2. Peel the potatoes and cut into 2mm thick slices, placing the slices in a bowl and covering them with cream to prevent discolouration. Season the slices with salt and pepper.
3. Brush the base and sides of a shallow baking tray or gratin dish with the melted butter. Remove the potato slices from the cream and place in a circle, covering the middle with another circle of potato. (If using a rectangular dish, overlap the slices in lines down the dish until about 2-3cm deep.) Drizzle a little cream between each layer, and pour over any remaining cream.
4. Bake for 50-60 minutes or until lightly browned and tender.
Serving suggestion: Neil Perry's slow-roasted rib of beef with horseradish cream

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