Potato Gratin

I love the taste and texture of potato cooked by this method. The layers melt together and the potato mixes with the cream and seasoning to make the whole thing extremely moreish. This gratin is incredibly easy to make but you will need a Japanese mandolin to cut the potatoes into 1 mm (⅓2 inch) thick slices. It is an inexpensive tool and if you cook with this book it will come in handy on more than a few occasions. At Rockpool, we serve these gratins with beef but we also put other flavours between the layers and you can do the same. We add braised cabbage and Gruyère cheese, sometimes braised mushrooms and fresh truffles when in season. The sky is the limit and different cheeses will vary the flavour.