Pommes de Terre au Cidre

Pommes de Terre au Cidre

Pommes de Terre au Cidre

Gill: One of my most favourite potato recipes, this wonderful French peasant dish of potatoes is cooked in cider. As the potatoes bake, they turn a magnificent golden colour and can be served with almost anything; I could happily eat them on their own with a couple of fried eggs on top, but perhaps that is just a touch too indulgent!

3 lb potatoes, peeled and sliced wafer thin.
2 oz butter, melted and mixed with half teaspoon garlic granules
Sea salt
White pepper
8 oz Emmental cheese, grated
10 fl oz dry cider

Preheat the oven to 375f and grease an oval gratin dish about 2 inches deep.

Arrange a third of the potatoes in an even layer, then drizzle a third of the garlic butter over them.

Sprinkle lightly with sea salt and pepper.

Cover with a third of the cheese and repeat with the remaining potatoes, butter, seasonings and cheese, ending with a layer of cheese.

Gently pour the cider down the side of the dish and cover with a piece of greaseproof paper.

Bake in the preheated oven for approximately 75 minutes, or until tender and golden.


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