How good does cooked cream taste? My mouth is watering just writing about it, but the moment of weakness over the lips and the lifetime of regret over the hips is a shocking thought within itself!
I think that potato gratin cooked in cream is a classic dish but has a split personality, it,bizarrely, is incredibly sophisticated but comforting at the same time, almost bordering on rustic home cooking.
I like a gratin which is moist and not too dry and for that reason I add a little bit of stock. The stock will prevent the cream from setting too much. For me a classic gratin has wafer thin slices of well seasoned potato embraced with a velvety and sumptuous cream, gently infused with garlic.
I did break the mould slightly and used a mixture of celeriac and potato for this recipe. I love the nutty earthy flavour of celeriac