It was time to try new things from recipe books again, and today was potato pan gratin from The Practical Encyclopedia of Whole Foods by Nicola Graimes. I found the potatoes were not cooking properly after I followed the recipe exactly, so I added some stock half way through cooking, the left overs of which was then used with cous cous as a bonus course. Thinking after the event, I suggest par-boiling the potatoes instead, so I’ll work that in to the transcription below.
- 900g potatoes, peeled and thinly sliced
- 2 tbsp marg
- 1 tbsp olive oil
- 2 large garlic cloves, crushed
- 2 tbsp mustard (recipe called for Dijon, I only had wholegrain)
- 1 tbsp lemon juice
- 1 tbsp fresh thyme leaves, plus extra to garnish (I substitutes with dried chives)
- 50 ml vegetable stock (I needed to add 500 ml later)
- salt and finely ground black pepper
- Thinly slice the potatoes, then place in bowl of cold water to prevent them discolouring. (I suggest parboiling them instead.)
- Preheat the oven to 200 °C/Gas 6. Heat the marg and oil in a deep pan or skillet. Add the garlic and cook gently for 3 minutes or until light golden, stirring constantly. Stir in the lemon, mustard and thyme (or chives). Remove from the heat and pour the mixture into a jug.
- Drain the potatoes and pat dry with kitchen roll. In an oven-proof dish, place a third of the potatoes and pour over a third of the mustard mixture. Repeat and season, repeat again and season again. Finally, pour over the stock and the remaining thyme.
- Cover the top with greaseproof paper and bake for 1 hour (probably only half an hour if you parboil the potatoes). Remove the paper and cook for a further 15 minutes or until golden.
Serve with a nut roast, salad or other vegetables.