- Preheat your oven to 180°C (356°F)
- Peel and slice the potatoes and pears very thinly and evenly - a mandoline or Japanese slicer is invaluable for
this job, however a sharp knife and steady hand work just as well.
- Mix the cream, nutmeg, pepper and salt in a small pouring jug.
- Grease the bottom and sides of 4x 250ml ramekin, individual gratin dishes with the butter.
- Place a single layer of potato slices on the bottom of each gratin dish and top with a layer of pear slices.
- Sprinkle over a little of the grated cheese and a splash of the cream mixture.
- Repeat the layering until each gratin dish is almost full to the top, finish with a layer of potato and any of the
remaining cheese or cream mixture.
- Bake the gratins for 30 minutes, look at them every now and then and if they're browning too quickly cover them
with foil.
- The gratins are cooked when the potato is easily tender when pierced with a skewer and the tops are gorgeously
golden.
- Let the gratin cool slightly for 5 to 6 minutes before serving.
- Makes 4
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The Pear in this gratin offers a wonderful sweet note against the more savoury potato. You can choose any favourite
quality European styled cheese ideal for melting such as Gruyère, Raclette or Gouda, I chose to use a Emmental
with it's characteristic holes it's a perfect Swiss styled Cheese.
- Potato and Pear Gratin
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- 4 to 6 medium golden flesh potatoes, such as agria, draga or yukon, peeled
- 2 firm pears, peeled and cored
- ½ tablespoon of butter
- 150 grams of Emmental, grated
- 1¼ cups of cream
- freshly grated nutmeg
- freshly ground black pepper
- sea salt
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