Ivy's Potato Gratin using Ivy's Vintage Cheddar
An extra special Potato Gratin Recipe using Ivy's Reserve Vintage Cheddar & Ivy's Reserve Somerset Red
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Saucepan
- Grater
- Whisk
- Mixing bowl
- Measuring cup
- Peeler
Ingredients
- 25g/0.9oz Ivy’s Reserve Salted Butter, plus extra for greasing
- 2 shallots, finely sliced
- 4 garlic cloves, finely sliced
- 4 sprigs fresh thyme, leaves picked
- 250ml/8fl oz double/heavy cream
- 300ml/10fl oz whole milk
- ¼ fresh nutmeg, finely grated
- 1kg/2lb floury potatoes, such as Maris Pipers or King Edwards, peeled and thinly sliced
- 75g/2.6oz Ivy’s Reserve Vintage Cheddar, finely grated
- 75g/2.6oz Ivy’s Reserve Somerset Red, finely grated
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