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Ingredients
- 8 large rooster potatoes
- Thumb-sized chunk of Parmesan cheese, grated
- 75g salted butter
- 1tbs sea salt
- Preheat the oven to 190 degrees.
- Begin with your potatoes; no need to peel them. Slice into a bowl, about 2mm thick, using either a mandolin or a sharp knife (be careful with the mandolin).
- Melt the butter and add to the bowl along with the salt and grated Parmesan.
- Use your hands to mix well, making sure the potatoes are covered in the other ingredients.
- Use a small pan or an oven-proof dish to cook the gratin in. Take a little time to fan the potatoes around in a circle until the pan or dish is filled. Different-sized potato slices are key to creating varying heights in the gratin, which will crisp up in the oven.
- Cook for 45 minutes until the potatoes are soft through and crisp on top. Serve warm.
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