Pear and Potato Gratin made with rich, Gruyere cheese melted between layers of potato and pear.

Scale

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Pre heat oven to 180°C.

Peel and thinly slice potatoes and pears. (I didn’t peel mine, so that is optional)

Mix together cream, nutmeg, salt and pepper.

Grease the base of a medium sized baking dish with the butter.

Layer potato, pear, cheese then cream. Repeat this until a final layer of potato then cheese.

Cover with aluminium foil and bake 11/2 hours. Uncover and bake a further 20 mins until golden and browned on top.

Test with a skewer and all layers should be tender.

I used a mandolin to finely slice my potatoes and pears, much faster then slicing with a knife.

Be careful covering with foil to not push down on the cheese as it will remove the cheese layer if it sticks.

For a milder option, replace Gruyere with cheddar cheese.