Mashed Potato Gratin

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the mash, peel and dice the potatoes into chunks, then place them in a large pot of cold water. Stir in 1 tbsp salt and turn the heat to high. Bring to a boil, then cook the potatoes until knife tender (but not so soft they're falling apart). Drain in a colander & leave for 1 min.

Step 2

Immediately add the butter and cream to the pot and stir to melt the butter. Add the drained potatoes and mash until smooth. Mash in the cheese then season with salt and pepper (I typically end up with 1 tsp salt & 1/4 tsp pepper, but work to taste). Spoon into a 10" x 6.5" baking dish (or similar size) and level off with a spoon. Preheat the oven to 200C/400F.

Step 3

For the gratin, peel the potatoes & slice them in half lengthways. Place each piece flat side down and very thinly slice into half moons (around 1/8").

Step 4

In a large bowl whisk the butter, garlic, salt and pepper, then toss in the sliced potato then toss in half of the parmesan until well coated.

Step 5

Layer the slices cut-side-down on top of the mashed potato in 3 rows and at a slight angle (see video). Cover with foil & bake for 20mins.

Step 6

Remove toil, sprinkle over the rest of the parmesan & bake again for 40mins. The top should be deep golden & crisp, with the potatoes knife tender.

Step 7

Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking on top (it'll stay piping hot)