Crispy smashed new potatoes with asparagus, jammy eggs & pickled radish
Celebrate spring produce with this vibrant salad. You can add podded broad beans or sweet peas, too, when they come into season in late spring in the UK
Scalloped garlic, lemon & cream potato gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 1kg floury potatoes, such as Maris Piper, Desiree or King Edward
- 25g butter
- 2 garlic cloves, crushed
- 1 lemon, zested then very thinly sliced, pips removed
- 6 thyme sprigs, leaves picked
- 400ml double cream
Method
- STEP 1
Thinly slice the potatoes using a mandoline for best results, if you have one. (There’s no need to peel the potatoes, as long as they’ve been well washed to remove any mud.)
- STEP 2
Put the potato slices in a large bowl and pour over a kettle of freshly boiled water. Leave submerged for 2-3 mins. If the potatoes were sliced using a knife, they will be thicker, so soften them for at least 3-4 mins.
- STEP 3
Butter a baking dish (ours measured 20 x 28cm) using half the butter. Drain the potatoes well, leaving them to steam-dry in the colander for a few minutes. Mix the garlic with the lemon zest, most of the thyme, cream and some salt and pepper in a large bowl. Add the potato slices and toss until they’re well coated.
- STEP 4
Heat the oven to 180C/160C fan/gas 4. Stack the potato slices in the dish vertically, until the dish is full but not too tightly packed. Pour over any remaining cream from the bowl. Tuck the lemon slices between the potatoes, at roughly even intervals, and dot the remaining butter over the top. Scatter with the remaining thyme leaves.
- STEP 5
Cover with foil and bake for 50 mins, then remove the foil and bake for another 20-25 mins, until cooked through and golden brown.
