Potato gratin Boome-style

  • 450g baby new potatoes
  • 240g grated Gruyere cheese
  • 240ml double cream
  • 1 tbsp unsalted butter
  • 1 tsp freshly ground black pepper
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 mash up, leaving nice big potato chunks. Mix in the grated cheese, double cream, 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.

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