Potato Gratin

Potato Gratin is always impressive and a must for any fancy dinner. Potatoes can be waxy or floury. This dish suits a waxy potato, which is why I’ve chosen Red Gem Dirty Crème Royal Potatoes. They’re a great allrounder and their skins come up a treat.

Serves: 6 as a side

Ingredients:

• 1kg Red Gem Dirty Crème Royale Potatoes,
• skin on, washed & thinly sliced
• Organic Milk Co. Unsalted Butter, to grease
• 1 tub Chris’ Heritage Vintage Cheddar & Caramelised Onion Dip
• 1 cup cream
• 2 cloves crushed garlic
• 200g Organic Milk Co. Cheddar Cheese, grated
• Small bunch parsley, chopped
• Salt and freshly ground pepper, to taste

Method:

1. Mix together cream, Chris’ Heritage Vintage Cheddar & Caramelised Onion Cheese Dip and garlic.
2. Grease a microwave-safe baking dish (approx. 23cm square) with Organic Milk Co Unsalted Butter.
3. Layer the sliced Red Gem Dirty Crème Royale Potatoes with the cream mixture in the tin. For an extra-delicious dish, finish each layer with a sprinkle of cheddar and season well with salt and pepper — I also like to add in some freshly chopped parsley.
4. Sprinkle the top layer with a generous sprinkle of Organic Milk Co. Cheddar Cheese and bake in the oven for 25 mins. I use the Whirlpool Extra Space Crisp Oven on the combi function for an extra-crispy, golden top layer.
5. When crisp, remove and sprinkle with chopped parsley. Magic!

Tip: Lovingly cook in Whirlpool’s Extra Space Crisp Oven.