rainbow potato gratin
PREP TIME 20 mins, COOK TIME 45 mins
2lb (900g) sweet potatoes; purple potatoes, such as salad blue; and yellow, waxy potatoes (total weight)
2 cups heavy cream
4 garlic cloves, crushed
2 cups grated Cheddar cheese
salt and freshly ground black pepper
pinch of red pepper flakes
1 Preheat the oven to 350ºF (180ºC). Leaving the skin on, scrub the potatoes well and cut them into thin slices (see the technique below). In a small saucepan, add the cream and garlic, and bring to a boil over medium heat. Remove from the heat and set aside.
2 In a medium flameproof casserole, layer the potatoes and cheese, sprinkling a little salt and pepper between each layer. Finish with a generous layer of cheese.
3 Pour the cream around the edge of the potatoes, so as not to disturb the layers. Season well and add a pinch of red pepper flakes. Bake for 45 minutes, or until the potatoes are golden brown and the cheese starts to bubble.
If salad blue potatoes are not available, try using fresh beets instead.
|rainbow potato gratin|