Grated potato, thyme and gruyere gratin
Team this versatile dish with barbecued duck breasts, char-grilled T-bones or roast chicken.
Ingredients
150mL pouring cream
125g mascarpone
3 eggs
6 sprigs thyme
125g gruyere cheese, grated
1/4 teaspoon cayenne pepper
Sea salt
750g (about 3 medium) sebago potatoes, peeled
Method
Pre-heat oven to 200C. Combine cream and mascarpone in a large bowl and mix until smooth. Add eggs and stir until well combined. Pull leaves from thyme and add to cream mixture. Add gruyere and cayenne and season with salt.
Grate potatoes (or use a food processor) then stir into the cream mixture until well combined.
Spoon mixture into a 20x25cm greased ovenproof dish and bake for 40-50 minutes or until potatoes are cooked and top is crisp and golden.
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