Pistachio Ice Cream

Preparation Time: Under 30 mins

Cooking Time : Under 2 Hours

Serves : 6-8 people

Ingredients

• 2kg potatoes, peeled and thinly sliced
• 30g butter
• 500ml double cream
• 250ml whole milk
• 3 garlic cloves, bruised
• 2 sage leaves
• 1 sprig of thyme
• 150g Gruyère cheese, grated
• 50g Parmesan cheese, finely grated
• 2 tsp fresh thyme leaves
• Sea salt and freshly ground black pepper
• Fresh thyme, to garnish

Preparation

• Preheat the oven to 170°C. Rub the inside of the Le Creuset Signature 30cm Shallow Casserole generously with butter.

• In a saucepan, gently warm the cream, milk, garlic, sage and thyme together over low heat. Season well with salt and black pepper. Do not boil. Strain mixture.

• Arrange a layer of sliced potatoes in the casserole, slightly overlapping each slice. Spoon over a little of the cream mixture and scatter with Gruyère.

• Continue layering the potatoes, cream and cheese until all ingredients are used, finishing with a generous layer of cheese on top. Cover loosely with the lid and bake for 45 minutes.

• Remove the lid. Sprinkle over the Parmesan cheese and continue baking for 25–30 minutes until the potatoes are tender and the top is deeply golden and bubbling. Allow the gratin to rest for 10 minutes before serving.

• Garnish with sage and serve warm.