There’s just something so incredibly comforting about potatoes, especially in the winter, and they are only improved by the addition of cheese, cream and butter. This gratin dish may be indulgent, but a little goes a long way. It’s absolutely perfect after some time spent out in the wild elements, so whether you’ve been hiking, skiing or sledging, you can rest easy knowing you’re returning to this delicious dish.
Ingredients (to serve 4)
- 8 large potatoes
- 12 small mushrooms
- 1 leek
- 1/2 cup of cream
- 1 cup of grated cheese, such as cheddar or Comte
- 4 tablespoons of butter
- 1 teaspoon of cinnamon
- 1 teaspoon of ground black pepper
Instructions
- Peel and slice the potatoes thinly, keeping them as evenly shaped as possible.
- Finely slice the leek and mushrooms.
- Heat one tablespoon of butter in a pan and add the leek and mushrooms. Cook until the leek has softened, you may need to drain off some of the mushroom’s liquid.
- Add the pepper and cinnamon to the vegetables and stir through well.
- Combine the cream, cheese and remainder of the butter in a pan. Heat through until the cheese has melted.
- In an oven proof baking tray, arrange the potatoes and fried vegetables before pouring over the cream mix.
- Season with a little more salt and pepper if desired, and then bake in an oven at 400 F for 45 minutes.
Gooey, cheesy and totally dreamy, this dish ticks a lot of boxes, so try it for yourself.
