Delicious Australia - (12)December 2020

60 delicious.com.au

PHOTOGRAPHY

CHRIS COURT

STYLING

KIRSTEN JENKINS

POTATOGRATIN WITH SWISS

GRUYÈRE

SERVES 4-6

1 garlicclove,peeled,bruised

50gculturedunsaltedbutter(substitute

regularunsaltedbutter), chopped, plus

extratogrease

1 largeonion,thinlysliced

800gcolibanorsebago potatoes, peeled,

thinlysliced

400mlpure(thin)cream

1 thymesprig

150gfreshlygratedagedGruyère(we

usedLeGruyère(AOP) or Australian

HeidiGruyère)

(^1) / 4 tsp freshly grated nutmeg
Preheattheovento180°C.
Rubthegarlicclovealloverthebase
andsideofa round1.2L-capacity
ovenproofdish(28cmx 5cmdeep).
Makesureit is deepenoughtofitthe
potatoes.Allowthegarlictodrythen
heavilygreasethebaseand sides of the
bakingdishwithbutter.
Spreadtheonionevenlyat thebottom
ofthebakingdish.Layerthepotatoover
theonion,pouringthecreamand
scatteringa couplepiecesofbutterin
betweeneachlayer.Seasontotaste.
Addthymeandscatter with remaining
piecesofbutter.
Coverthedishwithfoil(makesureyou
buttertheinsideofthefoil)andbakefor
1 hour 30 minutes-2hoursuntilthe
potatois cookedthrough.Remove
thefoil,sprinkleover Gruyère and scatter
withnutmeg.
Changeovensettingtogrillat 220°C.
Grillfor12-15minutesuntilthetopofthe
gratinis goldenandcrispy.Scatterover
freshly ground black pepper to serve.
SWISS
BLISS
EllieandSamStuddshowhowto
completetheChristmasfeastwith
a gratin starring heavenly Gruyère.
GRUYÈREIS SETtobethestarofour
Christmastablethisyear.Therawcow’s
milkcheeseis fromtheSwisssideofthe
magicalsnow-cappedAlps,andlikeall
Alpinecheeses,it is a goodmelterand
greatforcooking.It willalsowork
beautifullyonanycheeseboard.
Whiletherearedifferentvarieties

• GruyèredeComtéfromFrance,orthe
  AustralianHeidiGruyère– thebadgeof
  ‘LeGruyèreAOP’is reservedfortheSwiss
  version,whichis madeunderstrictly
  controlledprotocolsoverseenbytheSwiss
  CheeseUnion.Theserulesregulatethe
  workofthefarmer,dairyandaffineur(the
  personwhomaturesthecheese),which
  ensuresthatthereputationofSwiss
  Gruyèreremainsintact and its quality
  extremelyhigh.
  ThebestGruyèreis madein latespring,
  afterthesnowhasmeltedandthecows
  aregrazingongrasses,herbsand
  wildflowers.Thisis reflectedin thebright,
  lingeringflavoursofthecheese,whichhas
  nutty,herbaceous notes and a hint of
  butterscotch.

@thestuddsiblings

SERVING& PAIRING

Gruyèretastesbestwhencutfreshfrom

thewheel.Onthecheeseboard,it shines

alongsidetoastedhazelnuts,ham,

cornichonsandmustard.Andwhenit

comestotheperfectdrinktomatch,

pinot noir and grenache would do nicely.

CHEESE COUNTER.