This potato gratin is so inviting placed in the centre of the dining table so everyone can help themselves. For a fancier finish, make it in advance, then cut it into serving slices and warm through to serve to guests.
Ingredients
For the creamy potato gratin
- 1kg potatoes — unpeeled
- 1 small onion — finely diced
- 1 teaspoon garlic salt
- ¼ teaspoon black pepper
- 2 tablespoons finely chopped fresh rosemary (optional)
- 1½ cups cream
- 1 teaspoon chicken stock powder
- ½ cup grated tasty cheese
- ¼ cup grated parmesan
Method
For the creamy potato gratin
- Preheat the oven to 200°C (180°C fan bake). Grease a 23 x 18cm oven dish.
- Finely slice the potatoes and place in a large bowl. Add the onion, garlic salt, pepper and rosemary, if using. Combine well
- Mix the cream and stock powder in a small jug.
- Combine the 2 cheeses in a bowl.
- Layer the potato into the prepared dish.
- Pour over the cream mixture and sprinkle with the cheeses.
- Bake for 60 minutes or until the potatoes are tender. If they are browning too quickly, cover with foil.