From Simon Gault’s Homemade. He calls them Bell House Potatoes, after his first restaurant, but potato gratin is the more generic term for this dish. This recipe feeds about 6-8.
• 60g butter
• 2.1 kg potatoes, peeled and thinly sliced into rounds
• 2 cups grated cheese
• 2 medium onions, finely sliced
• 1 cup milk
• 1 cup cream
• Pinch of nutmeg
• ¼ teaspoon paprika
• Preheat oven to 190°C/375°F.
• Grease a deep baking or casserole dish with half the butter.
• Layer the potatoes, cheese and onions like a lasagne in the dish, seasoning each layer and ending with potato (reserve enough cheese to sprinkle over the top).
• Combine the milk, cream and nutmeg in a saucepan and heat to boiling point, then pour onto the potatoes to come about two-thirds of the way up the side of the dish.
• Dot the top with the remaining butter and sprinkle with paprika and the grated cheese.
• Bake on the top shelf of the oven for about an hour or until the potatoes are tender and the top is golden brown.