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Shredded potato casserole with cheese

An unconventional but delicious take on potato gratin, with silky strands of shredded potato and a crisp, Parmesan-black pepper crust.
Servings: 4

Ingredients

  • 500 g waxy potatoes no need to peel
  • 2 garlic cloves
  • a glug of drinkable white wine
  • 1 heaped tablespoon vegetable stock paste
  • 200 ml water
  • 150 ml double/heavy cream
  • few scrapes of whole nutmeg or to taste
  • freshly ground black pepper to taste
  • sea salt to taste
  • 100 g flavourful hard cheese I used Parmesan, finely grated

Instructions

  • Finely grate the potatoes (I used the fine shredding blade on my food processor), soak for 10 minutes and drain. Repeat, soaking and draining again.
  • Crush the garlic and add to a large saucepan with the wine, the water and the vegetable stock paste. On the stove top, over medium-low heat, stew the garlic for about 10 minutes.
  • Preheat the oven to 200c. Add the cream and potatoes to the saucepan and bring to the boil. Reduce the heat to low and simmer for about 30 minutes - stir occasionally to stop the bottom catching. When the potato strands are fairly tender, but not completely soft, stir in 2 tablespoons of the Parmesan and season to taste with salt, pepper and nutmeg.
  • Transfer to a casserole dish, top with the rest of the Parmesan, grind plenty of black pepper over and bake for around 20 minutes, until the top is golden. Cool for about 10 minutes before serving.