We have teamed up with our mates Harper and Blohm to release our Potato Gratin recipe for you to make at home!
Think decadent potato and bubbly cheese baked to perfection. It is the best way to stave off the cold and treat yourself to something delicious. Best of all you get the satisfaction of making it yourself.
How it works? All you need to do is download the recipe, come into Rascal and pick up some Harper and Blohm Oak Smoked Cheddar cheese, we have portioned the right amount (you can grab other bits from La Manna just down the road), then go home and get cooking.
Competition: For an added bit of fun, we are encouraging you to post your creation online (either via permanent post or story), tagging @rascal.brunswick @chefkylenicol and @harperandblohm . By doing so you will be entered into a draw for $100 voucher to Rascal! Winner will be drawn on Friday morning.
Rascal x Harper and Blohm Potato Gratin
You will need need a baking dish, aluminum foil, a working oven, a mandolin or a nice sharp knife.
- 600ml full cream milk
- 600 ml cream
- 150 gr Harper and Bolhm smoked cheddar, grated
- 5 cloves of garlic
- A few sprigs of thyme and/or rosemary
- 2 kgs of peeled waxy potatoes (desirees are my go to as there readily available but any waxy potato will work.
- Salt Black pepper
- Olive oil
Preheat your oven to 200 degrees.
Mince your garlic cloves and mix with a few tablespoons of olive oil to make a paste. Rub this paste all over your chosen baking dish on the bottom and up the sides.
Get your milk, cream, thyme, and rosemary in a pot and on the stove (on low) to infuse the herbs. When it comes to a simmer add in salt and pepper to taste and whisk to dissolve. This will need to taste quite salty as it will season all the potatoes. I do it this way to make sure all the salt is evenly distributed through the dish and it does not all sink to the bottom.
Shave your peeled potatoes on a mandolin if not use a knife and shave to about 2 mm thick. You should be able to only just see through the potato if you hold it up in the light. Layer your sliced potatoes in your garlic rubbed baking dish until they are evenly spread filling the baking dish.
Pour your seasoned cream mixture over your potatoes until it covers them, then push down to pack everything in loosely. Any leftover liquid left you can use it for mash or a pasta dish over the next couple of days.
Your gratin is now ready to cook. Cover the top with foil and cook for 45 minutes in the oven. At 45mins take the gratin out and poke a knife into them- if it goes through without any resistance, it time to cheese it. (if not put back in the over for a few more minutes)
Take the gratin out of the oven turn the oven up to 220 (as we want some colour now to gratinate that beautiful cheese). Remove the foil, sprinkle the grated cheese all over the top then return to the oven (without foil) for 10/15 minutes till golden. Keep an eye on this!
Once ready, take out of the oven and let cool slightly. Enjoy with your nearest and dearest!
Don’t forget to let us know what you think, and post some pictures!