Food Network UK

Potato gratin Boome-style

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Ingredients

  • 450g baby new potatoes
  • 240g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Gruyere cheese
  • 240ml double cream
  • 1 tbsp unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 tsp freshly ground black pepper

Use imperial measurements

Method

How to make Potato gratin Boome-style

1) Preheat the oven to 190C/Gas 5. Place the baby new potatoes, with skins on, into a large saucepan of cold, salted water; place the saucepan onto a medium heat and bring the potatoes to the boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.

2) Drain the potatoes and place them back into the pan. Using a fork roughly Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mash up, leaving nice big potato chunks. Mix in the Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated cheese, double cream, Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and black pepper.

3) Take a foil lined baking sheet and place 4 (5cm) rings on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.

4) Using a wide spatula, transfer a ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them. Remove the ring and serve hot.