I halved this Potato Gratin recipe, it made 4 serves for the freezer. Easy to make then bake for a further 15 minutes and although my potato slices did break up it hasn't detracted from the taste or look of the dish.
I used 500 g potatoes, 300 mls cream and cooked them for 13 minutes, starting off on speed 1 as soft speed wasn't moving the potatoes enough. Once they'd softened a bit I reduced the speed to soft speed, maybe this is why my slices are not as together as the picture in the book.
I like some sliced spring onions in my potato gratin, would add them next time and cut the potato slices a minimum of 3 mm thick.
Linked JD
