Potato-and-gruyère gratin with pistachio crumb

For the gratin:
• 1.25 kg peeled and thinly sliced
• 1 ½ cups cream
• 2 garlic cloves, minced
• 30 g butter, melted
• 2 ½ cups Gruyère or strong Cheddar, grated
• 1 tsp salt
• ¼ tsp pepper
• 2 tsp thyme leaves
For the crumb:
• 50 g pistachios
• 25 g breadcrumbs
• 2 tbsp butter, melted
• Parsley or chervil, chopped
• Zest of 1 lemon
• Pinch of salt

1. Layer the potatoes in a buttered dish with 1 cup cream, the garlic, seasoning, thyme and most of the cheese. Cover with foil and bake at 180°C for 1 hour and 15 minutes or until tender. Cool and chill overnight.

2. To make the crumb, coarsely blend all the ingredients.

3. The next day, pour the remaining cream over the potatoes, scatter over the remaining cheese and the crumb and bake uncovered at 180°C for 15–20 minutes until golden.

Find more potatoes recipes here

Videographer: Romy Wilson
Photographer: Jan Ras / Shavan Rahim
Food Assistant: Bianca Jones