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Pommes clarise
Preparation info
- Serves
4-6
- Difficulty
Easy
Appears in
Published 2008
This simple method of cooking potatoes was so dabbed by my nephew Edward. It is the simplest of gratins and you can use anything that takes your fancy, using stock, bacon, cream and tomatoes. A great dish to accompany a roast.
Ingredients
1 kg 125 g - salt and freshly ground black pepper
Method
Peel and slice your potatoes to the thickness of a 10-pence piece. Wash well in several changes of cold water to remove the starch, then pat dry.
Butter an ovenproof dish and put in a layer of potatoes. Season with salt, pepper and nutmeg, and dot with butter. Continue to add layers of potatoes, seasoning and butter until the dish is half full, then pour on half the cream.
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