Potato, Garlic and Rosemary Gratin

Name: Potato, Garlic and Rosemary Gratin
Ingredients: 5 tablespoons extra virgin olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 350 ml (good ½ pint) chicken stock; 7 cloves fresh garlic, peeled and thinly sliced; 1 tablespoon fresh rosemary, finely chopped or ½ tablespoon of dried; 1.5 kg (3½ lbs) boiling potatoes

Preparation info

Serves
8

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

There are endless permutations of potato gratins and all of them go well with game. This particularly one uses no dairy products and can accompany grilled venison or pigeon breasts.

Ingredients

5 tablespoons extra virgin olive oil
1.5 kg (3½ lbs) boiling potatoes

Main course
Gluten-free

Method

Preheat the oven to 190°C/375°F/gas 5. Oil the bottom of a gratin dish. Peel and cut the potatoes into 3 mm (⅛ inch) thick. Layer about one-third of the potatoes in the dish. Season well with salt, pepper, half the rosemary, and half the garlic. Sprinkle with 1 tablespoon of olive oil.