Rippled Potato Gratin 

Rippled Potato Gratin

Serves: 6

Ingredients

• 1kg / 2lb waxy potatoes, sliced paper-thin (under 1mm — a mandolin is essential)

• Olive oil, to grease and brush

• Salt and black pepper

• 200ml double cream

• 3 cloves garlic, minced

• Fresh thyme, a few sprigs plus extra to finish

• ¼ tsp nutmeg

• 100g Gruyère, grated

• 30g Parmesan, grated

Instructions

1. Preheat oven to 190°C / 375°F. Generously grease a shallow casserole or baking dish with olive oil.

2. Slice the potatoes using a mandolin on the thinnest setting (ideally under 1mm). The slices should be flexible enough to fold and ripple without breaking.

3. Gently fold and wave the potato slices, layering them upright and snugly into the dish. Season well with salt and pepper. Use any remaining olive oil to brush the potato tops. 

4. In a jug, whisk together the cream with the garlic, nutmeg, thyme, and a generous seasoning of salt and pepper.

5. Combine the Gruyère and Parmesan. Sprinkle a layer over the potatoes, reserving a small handful for the top. Pour the cream mixture evenly over the gratin, allowing it to seep down between the layers. Finish with the remaining cheese and a little extra thyme. 

6. Cover tightly with a lid or foil and bake for 60 minutes until the potatoes are tender when pierced. 

7. Remove the lid and bake uncovered for a further 15–20 minutes until golden and bubbling on top.

Nutrition (per serving, est.): ~320 cal | 9g protein | 18g fat | 32g carbs | 3g fibre