Breville Test Kitchen
Potato Gratin
No hand-slicing potatoes or mandolin-wrestling in our kitchen…no siree! The Breville Food Processor is your best potato-pal, producing thin, even slices fast, with total-tater precision. You just need to layer with cream and cheese and let the magic happen.
1 hr 45 mins total time
20 mins active time
Easy
Serves 4-6
Ingredients
Measurements:
4 cloves garlicpeeled
2 cups (16 fl oz) heavy cream
2 tsp thyme leaves
1½ tsp kosher salt
Freshly ground black pepperto season
6 oz gruyere cheese
1.3 kg Yukon Gold potatoespeeled
Instructions
- 1To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, Rotate Remind, for 1 hour 15 minutes and press Start. Meanwhile, continue to the next step.
- 2Assemble the processor with the grey spindle and orange adjustable slicer set on 1 in the bowl and slice the garlic.
- 3Transfer the garlic to a saucepan with the cream and bring to a boil. Immediately remove from the heat and add the thyme, salt and pepper and stir to combine.
- 4Assemble the processor with grey spindle and yellow reversible shredder, with the fine side up and shred the gruyere. Remove and set aside.
- 5Assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the bowl and slice the potatoes. Transfer the potatoes to a large bowl, pour over the cream mixture and toss to combine.
- 6Layer a quarter of the potatoes in a 8-inch square baking dish. Sprinkle with a quarter of the gruyere. Repeat layering with the potatoes and gruyere. Pour over any remaining cream from the bowl before sprinkling with the final layer of gruyere. Cover with foil.
- 7Once preheated, place the gratin in the oven and bake for 1 hour and 15 minutes. When the Rotate Remind signals, remove the foil and continue baking until the cheese is golden brown and the potatoes are just tender when tested with a small knife.
- 8Stand the gratin for 10 minutes to allow the potatoes to absorb the excess cream. Serve.
