Ah, potato gratin: the pinacle of all that a potato can be… frankly though, I find it a bit tricky to get right; or at least I did until I stumbled, years ago, onto this simple version. It’s actually cooked in the microwave, and finished off in the oven, so if you’re a little tight for time or space, give this one a go…
The official title for this dish is Scalloped Potato Gratin with Rosemary and Garlic, but I think ‘easy-peasy’ is better!
First, and most importantly – make sure that your chosen dish actually fits into your microwave oven – even the best of us (ahem 😉 ) have been caught out with this little problem..
- A microwavable dish, which fits into your microwave oven.
- Cling film (the sort that’s suitable for microwave cooking)
- A jug for the cream/milk mixture
- a little pot to melt the butter
These quantities makes enough to feed 4-6 people, but be warned: this recipe is seriously popular!
- 6-7 large potatoes, peeled and sliced fairly thinly (keep the slices in cold water until you’re ready to use them)
- 2 cloves of garlic, finely chopped
- A sprig of fresh rosemary, finely chopped and then mixed with the garlic.
- 175ml of single (or whipping) cream
- 50ml of milk
- 25g of melted butter
- Grated cheese of your choice, to finish
- Put the chopped Rosemary, chopped garlic, cream and milk into a jug, and stir to combine.
- Place half the sliced potatoes into your chosen dish, in an even layer.
- Pour over half the rosemary/garlic mixture; season with salt and pepper
- Top with the remaining potatoes
- Pour over the last of the cream/rosemary mix
- Pour over the melted butter, and then season with salt and pepper again.
- Cover the dish with microwavable cling film, stab it a few times, then microwave it on a Medium setting for 25-30 minutes ( this will always vary with your own microwave oven, so I’m leaving it up to you to check after about 20 minutes to see how it’s going)
- The potatoes are cooked when you can pierce them easily with a sharp knife (but you knew that already, didn’t you?)
- Once they’re cooked, you can let them sit for 5 minutes and then serve, or top with the grated cheese (I use a very light sprinkling of Parmesan, but cheddar or whatever you fancy is good too) and give them another 15 minutes or so in a conventional oven (or under the grill, if you’re pushed for time). I quite like them browned and slightly crispy, but they are absolutely fine ungarnished too.
- I love these served with virtually anything, and they always cheer up a mid-week dinner.
- These potatoes are so popular, it’s almost impossible to make too much!