Gratin of Potatoes with Olive Oil and Freshly Dried Bay Leaves
Ingredients
5 fresh bay leaves
8 large waxy potatoes
100ml extra virgin olive oil
salt and freshly ground black pepper
Description
Potatoes are a staple in my cooking. I love them simply roasted or mashed with butter and herbs. For a special occasion I love to prepare this gratin, which is soft and flavoursome. If you have a mandoline you will be able to cut very fine, even slices, but a sharp knife and careful cutting will produce a good result. Be sure to select a firm, waxy variety that will keep its shape, such as Rua, Desiree or Nadine.
Method
Preheat the oven at 200°C, and put the bay leaves in the oven for about 10minutes to dry out. Meanwhile peel the potatoes and slice as thinly as possible. (I use a mandoline to get the slices even).
Spread a light film of oil over the inside of an ovenproof dish. Start layering the sliced potatoes in overlapping circles around the dish. When the bottom is completely covered, crumble up a bay leaf, and sprinkle over the potatoes with some salt and pepper.
Drizzle a little olive oil over this layer and repeat the process, until the potatoes are all in the dish. Finish with a drizzle of olive oil and a good grinding of black pepper. Cook for an hour and test with a skewer to ensure the potatoes are soft and tender.
Categories
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