Preparation time is 15minutes
Cook time is 1hours 30minutes
Total time is 1hours 45minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
For the pine nut crust
- 50grams fresh wholemeal breadcrumbs
- 50grams pine nuts
- 25grams Parmesan cheese, freshly grated
- 1tablespoons parsley, chopped
- 5milliliter olive oil, for oiling
- 1kilograms small waxy potatoes
- 1teaspoons nutmeg, freshly grated (to taste)
- 25grams butter, diced
- 3/4 cup milk
- 3/4 cup double cream
- 1 pinch salt
- 1 pinch black pepper
Nutrition per serving
1850kJ / 440Cal
1850 Kilojoules or 440 Calories
21% of daily energy intake*
Protein
8.6grams
Fat
27.8grams
Carbs
42.0grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Lightly oil a 1L baking dish with spray oil. Peel the potatoes, then cut into wafer-thin slices. Arrange the slices, in overlapping layers, in the prepared dish, seasoning each layer with nutmeg, salt and pepper and adding small knobs of butter.
Step 2 of 4
Mix the milk and cream together, pour over the potatoes and cover the dish with foil. Bake in a preheated oven, 190°C for 1 hour until the potatoes are almost tender.
Step 3 of 4
Meanwhile, combine the breadcrumbs, pine nuts, Parmesan and parsley in a bowl.
Step 4 of 4
Remove the foil from the gratin and scatter the breadcrumb mixture over to form a crust. Bake for a further 25-30 minutes until the topping is crisp and golden.
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