Potatoes: Gratins

All-rounder potatoes are best for gratins, but any variety can work. Slice peeled potatoes into 2–3mm rounds, place in a pan and just cover with stock or milk then bring to the boil. Simmer for 5 minutes, season well and transfer to a gratin dish, spreading everything so there’s an even distribution of potatoes and liquid. Cover with foil and bake at 180°C/Gas 4 until the potatoes are tender, about 50 minutes. Take off the foil and cook for 10 minutes more so that the top turns golden. For more variations, have a look at Gratin Dauphinois, Beetroot and Pink Peppercorn Gratin, Potato and Celeriac Gratin, Jerusalem Artichoke and Bacon Gratin and Swede, Leek and Bacon Gratin.