A luxurious gratin potato recipe that you can’t help but eat more and more of.
– 10 g butter
– 6 medium potatoes, peeled
– Salt and white pepper
– 220 ml cream
– 3 garlic cloves, crushed
1. Preheat the oven to 170°C. Grease the inside of an ovenproof, ceramic or roasting tin (ideally 20cm x 30cm x 3cm) with the butter.
2. Slice the peeled potatoes as thinly as possible. If you’re lucky enough to have a mandolin, you can use this, slicing the potatoes no thicker than 0.5cm. Do not rinse the potatoes, as you will remove the starch that is required to make the finished gratin richer.
3. Neatly layer the potatoes in the dish, lightly seasoning each layer.
4. Mix the cream and garlic together with a little seasoning, then pour it over the potatoes. The potatoes should be completely covered – if not, add more cream.
5. Bake the potatoes in the oven for 1½ hours, until they are soft, thick and creamy. The top of the baked gratin potato should a golden brown colour. The cooking time may vary slightly, depending on the variety of potato used.
Get ahead: I have often used cooked peeled potatoes to make this potato dish, which reduces the cooking time significantly.Gearóid Lynch purchased The Olde Post Inn in Cloverhill, Co Cavan with his wife Tara in November 2002. When he was diagnosed with coeliac disease, the pleasure of cooking was briefly taken from him. Refusing to let the diagnosis limit his enjoyment of food, he created a variety of delicious, gluten-free adaptations of everyday dishes, which he shares with you in his book My Gluten-Free Kitchen.
As well as tempting breakfasts, lunches, dinners and desserts, there’s a section on store-cupboard staples and basics, including gluten-free bread, pizza and pasta. With a few small adjustments, those with coeliac disease will no longer miss out on their favourite meals.
My Gluten-Free Kitchen is available to buy on www.GillBooks.ie (€24.99)