Welsh Rarebit Potato Gratin Recipe
The perfect addition to your feasting as the leaves begin to brown, try this new creamy and cheesy recipe using our classic Fortnum's Potted Welsh Rarebit.
What you'll need
SERVES 4
300ml Whole Milk.
250ml Double Cream.
2 Garlic Cloves, crushed.
1 pot Fortnum's Potted Welsh Rarebit.
1.2kg Floury Potatoes, such as Maris Piper.
Few Sprigs of Thyme.
Salt and freshly ground Black Pepper.
What to do
1. Preheat your oven to 160C/ 140C fan/ Gas 4 and grease a medium ceramic baking dish, roughly 18x28cm and 6 or 7cm deep. Peel and slice the potatoes to a width of 3mm.
2. Place the milk, cream, garlic and Welsh rarebit into a saucepan. Slowly warm to just below boiling point, stirring until smooth. Remove from the heat, check for seasoning, then cover to keep warm.
3. Layer half of the potatoes into the dish, slightly allowing them to overlap. Pour half the warm cream mixture over the potatoes, then sprinkle with some thyme and black pepper.
4. Finish off layering the rest of the potatoes. Pour over the remaining cream mixture, ensuring it covers the top, then sprinkle with black pepper.
5. Bake for about 1 hr and 10 minutes, until the potatoes are tender and the top is golden brown and bubbling. (If the top isn't quite brown enough, place under a hot grill for a few minutes).
6. Rest for 10 minutes and then sprinkle with some thyme to serve.
Inspiration
Discover The Journal, home to a host of our most delicious stories.
Braised Beef with Red Wine
Chicken & Pumpkin Tray Bake