Potato gratin

Potato wedges with chilli mayo
Potato wedges with chilli mayo 

A classic side dish.


1kg desiree potatoes (peeled)

1¾ cups milk

¼ cup pouring cream

1 large garlic clove (peeled and smashed)

1 small onion (peeled and finely sliced)

sea salt

black pepper

ground nutmeg


grated parmesan


Preheat oven to 200C.

Cut potatoes (peeled) into 3mm-thick slices. Place potatoes, milk, pouring cream and garlic (peeled and smashed) in a large saucepan. Bring to the boil over medium heat, then reduce heat and simmer for 5 minutes, stirring. Transfer half the mixture to a well-greased ovenproof dish and spread potatoes evenly. Scatter over onion (peeled and finely sliced). Sprinkle with sea salt, black pepper and ground nutmeg. Cover with remaining potatoes, brush with melted butter and sprinkle with grated parmesan.

Bake for 1 hour or until potatoes are tender and top is golden.

This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store