Crispy Potato Gratin

Crispy Potato Gratin

Crispy, garlicky, cheesy topped potatoes with a good kick of chilli and aromatic rosemary. Similar to a gratin but perhaps a little lighter owing to the absence of cream. These are crunchy on the top and buttery soft below. Delicious alongside some simple white fish (spoon over any excess chilli garlicky butter over it) or even steamed greens. 

You can find a 15 second recipe demo on my IG reels here too.

| Serves 3 - 4 as a side |

Ingredients

• 2 fat cloves of garlic, finely chopped

• 1 heaped tbsp fresh rosemary, finely chopped 

• 2tsp crushed chilli flakes

• 75g butter

• zest of 1 lemon

• good pinch of flaked sea salt

• 4-5 baking potatoes (I used King Edward)

• 70g finely grated Grana Padano

Method

• Preheat your oven to 200 degrees fan setting. 

• Heat 2 tablespoons of olive oil in a saucepan, add the finely chopped garlic. Cook gently for about 2 mins or till fragrant.

• Add the finely chopped rosemary, the crushed chilli flakes and butter. Allow everything to melt. Add the zest of one lemon and a good pinch of salt. Switch off the heat and set aside.

• Peel and finely slice 4-5 baking potatoes using a sharp knife or mandolin. 

• Arrange the slices into an ovenproof dish fanning them out slightly (this one was roughly 15cm by 22cm). Brush or spoon over the butter. 

• Cover loosely with foil and bake for 50 mins. 

• Check that the potatoes are cooked through. 

• Then remove the foil and switch the oven to the grill setting. 

• Sprinkle over the grated Grana Padano, some fresh ground black pepper and a few more rosemary sprigs if you wish. 

• Grill for 2-3 mins. Enjoy this crispy potato gratin whilst warm. This is delicious alongside some simple white fish (spoon over any excess chilli garlicky butter over it) or even steamed greens. 

For more potato recipes try these Loaded Sweet Potatoes with Tahini Yogurt or these Lemon Potatoes And Aioli.