POTATO AU GRATIN WITH GRUYERE RECIPES

Steps:

• 1. Heat oven to 200C. Rub cut garlic around base and sides of a shallow one-litre gratin dish, then lightly grease with butter. Peel and finely slice potatoes.

  2. Gently heat cream, milk, nutmeg and garlic halves in a saucepan until just under the boil. Add potatoes to hot milk mixture and simmer for 10 minutes, jiggling them every now and then to stop them sticking.

  3. Use a slotted spoon to layer half the potatoes in the gratin dish, scatter with half the cheese, salt and pepper, then top with remaining potatoes.

  4. Discard garlic and pour hot milk over the top. Scatter with remaining cheese, sea salt and pepper and bake, uncovered, for 30 to 40 minutes, until potatoes are cooked and gratin is bubbling and richly golden. If not, raise heat to 220C for another 10 minutes before serving.

  Tip Nigella Lawson says: "This is not the most labour-saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything, in the days that follow."

  This recipe is one of our 10 recipes everyone should master

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.