Name: Black garlic potato gratin
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Cuisine: French
Ingredients: ½ leek (washed and sliced thinly ); knob butter; 1 kg potatoes; 500 g sweet potatoes; 3 cloves black garlic – crushed; 500 ml thickened cream; good pinch salt flakes; freshly ground pepper; 120 g swiss gruyere (finely grated)

Description

Serve alongside my Herbs de Provence roast chicken on roast night or as a side to a weekend BBQ, however, I find it’s a good side dish to pretty much any gathering… Because, well, Potatoes!

Ingredients

Scale

½ leek (washed and sliced thinly )
knob butter
1 kg potatoes
500 g sweet potatoes
3 cloves black garlic – crushed
500 ml thickened cream
good pinch salt flakes
freshly ground pepper
120 g swiss gruyere (finely grated)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 180°c
In a small saucepan melt the butter on a low heat. Add the sliced leeks and saute gently for a couple of minutes until they have collapsed. Pop aside to cool
Slice the potatoes and sweet potatoes roughly 2-3mm thick. In your baking pan, arrange the potatoes and sweet potatoes either sitting us in rows (as I did) or laying flat if you prefer.
Randomly insert leeks in between potato slices. Pour remaining butter and leeks over the top of the potatoes.
In a bowl, combine cream, crushed black garlic, salt, and pepper. Give a quick mix with a fork to combine and pour evenly over the potatoes. Cover the baking pan (with foil or a lid) and bake for 1 hour.
Remove from oven and top with the grated gruyere cheese. Return to the oven for a further 20 minutes. Again, remove from the oven and serve.

Notes

If you prefer to lay your potato slices flat, just insert the leeks and drizzle the cream mixture as you layer your potato and sweet potato to ensure a balanced gratin.