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Creamy potato and bay-infused mascarpone gratin
Serves 6 Starters and mains
Ingredients
- butter, for greasing
- 6 fresh bay leaves, plus extra, to garnish
- 750g potatoes (Roosters are good here) peeled and thinly sliced
- 200g mascarpone
- 400ml milk
Method
Preheat the oven to 180C/350F/ Gas 4. Butter a shallow ovenproof dish then scatter 3 bay leaves over the base and layer the potatoes in overlapping circles. Put the mascarpone and milk in a saucepan and season well with salt and freshly ground black pepper. Add the remaining 3 bay leaves and slowly bring to the boil, whisking gently to help the mascarpone dissolve. Pour the hot milk mixture over the potatoes and scatter extra bay leaves on top for pretty presentation. Bake in the oven for 1 hour 15 minutes or until bubbling, browned and the potatoes are tender when pierced with the tip of a sharp knife. This reheats very well.
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