Potato and Fresh Dill Gratin
Crispy, thin slices of potatoes go well with everything, and once you’ve chopped them, this recipe is an absolute doddle.
Minimal prep time and these can bubble away in the oven while you’re cooking other elements… just what a side dish should entail! I love the flavour of fresh dill and particularly love this dish alongside smoked salmon, served with more dill on top.
Potato and Fresh Dill Gratin
Ingredients
1.5kg potatoes (I used Maris Piper)
3 tbsp olive oil
4 garlic cloves, crushed
1 lemon, zested
2 tsp dried oregano
3 tbsp chopped fresh dill
Sea salt and black pepper
Mandolin
Roasting tin or dish
Method
Preheat the oven to 180°C/Gas Mark 4.
Peel the potatoes and place into a bowl of cold water, then, one by one, slice into 3mm slivers using a mandolin. Return these to the water while you prep the oil.
Mix the olive oil, garlic, lemon zest, oregano and fresh dill in a small bowl.
Drain and dry the potato slices using kitchen towels or a tea towel, and arrange in neat rows in your dish. Season generously.
Drizzle the oil mix over the top of your dish and place in the oven for 50 mins, or until the potatoes are golden and just browning on top. The middles should be soft, and you may need to baste a little oil over the top if it collects at the bottom and the tops are drying out.
