Vertical Potato Gratin by Chef Scott Bridger

Cooking Time 1 hour

Serves 6 as a side

INGREDIENTS

  • 1.5kg Cashmere Gold Potatoes, peeled and thinly sliced
  • 2 Tbsp butter melted
  • 500ml cream
  • 2 cloves of garlic crushed
  • Sea salt
  • 20-30 sage leaves
  • 1 cup shredded gruyere cheese

PERFECT WITH
Yellow Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS

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This Vertical Potato Gratin with Sage and Gruyere is the perfect elevated side dish for your summer BBQ or any time of year. Comforting, filling and delicious!

  1. Preheat oven to 200c
  2. Slice the potatoes thinly and arrange vertically in a baking dish (see image and video)
  3. Place sage leaves in between the potato slices
  4. Mix the cream, melted butter and garlic in a jug, season well and stir to mix in.
  5. Pour the cream mixture over the potatoes and place in the oven covered with tin foil for 45-50 minutes till tender.
  6. Remove from the oven and sprinkle over the gruyere cheese
  7. Turn the oven onto grill setting for 5-10 minutes and place potatoes back to cook until crispy and golden.

 

TIP: You can use whatever cheese you prefer for this recipe, such as cheddar or colby

About This Recipe

Summer Eats with Chef Scott Bridger: enjoy a new round of stunning potato recipes thanks to Chef Scott Bridger from Pearla & Co in Leighton. This Vertical Potato Gratin with Sage and Gruyere is the perfect side dish for your summer BBQ or any time of year.

If you like this, make sure you try:

Classic Potato Bake

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