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STEAM AND FROTH YOUR WAY TO PERFECT MILK
This is easy to cook and lovely to eat. It goes with everything and has a beautiful golden appearance.
If you cover the surface completely with the cheese, the dish can be prepared a few hours ahead. You can even half-bake it, then finish off when convenient.
700g (1½ lb) potatoes, peeled and sliced thinly
450ml (15½ fl oz) double cream
100g (3½ oz) finely grated Gruyère or Emmental cheese
salt and pepper
You will need a shallow, oven proof dish approximately 20cm x 23cm (8 x 9 inches), lavishly buttered.
Preheat oven to 200Cº, set to Bake, rack position D.
Rinse the potatoes and pat dry with kitchen paper, but do not soak in water or you will lose the starch which makes the potatoes cling together when cooked.
Place the potato slices in even layers in the dish, seasoning as you go with salt and pepper.
Pour over the cream, and scatter the cheese evenly over the top.
Bake for about 10 minutes, reset the temperature at 160°C and cook for a further 50 minutes, until golden brown. Turn the heat down a little more if the cream starts to bubble over the sides.
Test if potatoes are done with the tip of a knife - it should slide in easily and the potatoes should feel soft, and not crisp or appley.