This is a simple gratin that is very satisfying; make sure you cook it until the potatoes are meltingly tender.
500g bintje or other waxy potatoes
250ml pure cream
sea salt and freshly ground pepper
20g unsalted butter, melted
Peel and cut the potatoes into 2mm thick slices. Place in a bowl and cover with cream to prevent discoloration. Season with sea salt and freshly ground pepper.
Brush the base and sides of a shallow baking tray or gratin dish with melted butter. Remove the potato slices from the cream and overlap them in lines down the dish until about 2-3 cm deep. If using a round dish put the slices down in a circle and cover in the middle with another circle of potato.
Drizzle a little cream between each layer. Pour any remaining cream over the entire dish. Bake at 180oC for 50-60 minutes, or until lightly browned and tender.
When done, cut the potato gratin into four portions and place on a plate next to your meat, or serve by placing the dish in the middle of the table.
Serve with Neil Perry's barbecue beef fillets with curry butter.
Photography: William Meppem. Styling Hannah Meppem. Food preparation by Kirsten Jenkins.