This creamy baked potato gratin composed of thinly sliced potato, heavy cream, and hard cheese is an easy, festive side that can be made ahead of schedule. Parcook the potatoes in sauce until tender, then transfer them to a cast iron dish and top with plenty of cheese. Just pop...
Method
Fire up your oven. Aim for 220°C on the baking stone inside. Use the thermometer to quickly and easily check the temperature.
In a saucepan, add potatoes, milk, cream, butter, and garlic. Season with salt, pepper and nutmeg, then stir. Bring to a boil over medium heat, then lightly simmer for 8 to 10 minutes. The potatoes should be tender and the sauce slightly thickened. Taste and adjust seasoning as needed.
Lightly grease the cast iron pan with butter. Pour the potato and cream mix into the pan, spreading evenly using the back of a spoon. Sprinkle grated Gruyère and Parmesan over the top.
Cook in your Ooni oven for 5 to 6 minutes, turning the pan every 2 minutes, until the sauce is bubbling and the cheese has turned a deep golden brown. Let cool for a couple of minutes before serving.
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