Recipe by Head Chef of Bistro Mosman, Jon Trouillet.
- 50g butter
- 3 garlic cloves
- 1kg Desiree potato, peeled and finely sliced
- 250ml milk
- 250ml cream
- Fresh nutmeg
- Salt & pepper
grease the Chasseur Roasting Pan with the butter. Add the crushed garlic, salt and pepper.
Layer the potatoes. Cover them with the milk and cream. Grate nutmeg over the top and season to taste.
Bake at 180 degrees for approximately 40 minutes or until the potatoes are soft and the top of the gratin has a nice golden brown colour.
Jon Trouillet made his Potato Gratin in the Peter’s Of Kensington kitchen on Saturday 8th June using the beautiful new Peppermint range from Chasseur. Throughout the colder months, Chasseur is perfect for cooking comfort food, where the Rectangular Roasting Pan makes enough for the whole family. Learn more about cooking with cast iron here.