Nothing says comfort food like a creamy, potato gratin and we love the simplicity of Tom Walton's recipe below, for you to cook and enjoy.
The star of this recipe is without a doubt our lemon myrtle, a versatile native Australian botanical with an enormous range of uses in the culinary world thanks to the intoxicating, herbaceous lemon flavour that it lends to food, beverages and cooking.
For its delicious use here, Tom has infused the ground leaves into the cream, replacing traditional thyme... so good.
The gratin is perfect on its own or pairs perfectly with anything from fish to chicken, beef or lamb.
1 tsp 1mm ground Lemon Myrtle
3 clove garlic, crushed
flake salt & fresh ground black pepper
6 desiree potato, peeled
1 cup grated cheddar chees
- Preheat and oven to 200C.
- Combine the lemon myrtle, cream and garlic into a small saucepan.
- Season generously with salt (as this will season the potato) and black pepper.
- Bring the cream to a simmer, remove from the heat and keep warm.
- Using a mandolin, slice the potato 3mm thick and place into a large mixing bowl.
- Pour over the cream infusion and mix well through the potato slices.
- Make a few layers of the sliced potato into a baking dish then a 1/3 of the cheese scattered over followed by more potato, another 1/3 cheese, more potato and then pour over all the cream.
- Cover with circle of baking paper onto the surface of the potato and then foil.
- Bake for 1 ½ hours then remove the foil and baking paper, scatter with remaining cheese and return to the oven for 15 minutes to caramelise the cheese.
- Serve straight away or cool and store in the fridge for up to 2 days, reheating in the oven to serve.
Looking to try Lemon Myrtle? Request a sample.