{"id":2283,"date":"2011-03-16T17:08:53","date_gmt":"2011-03-16T16:08:53","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=2283"},"modified":"2014-08-07T14:58:29","modified_gmt":"2014-08-07T13:58:29","slug":"potato-gratin","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/2283\/potato-gratin\/","title":{"rendered":"James Whelan Butchers: Potato Gratin"},"content":{"rendered":"<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2011\/03\/potato-gratin.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-2286\" title=\"Potato Gratin\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2011\/03\/potato-gratin.jpg\" alt=\"Potato Gratin\" width=\"225\" height=\"169\" \/><\/a>This is a recipe from my book and certainly makes something special out of plain old potatoes.<\/p>\n<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2011\/03\/Potato-gratin.pdf\"><strong>Potato Gratin &#8211; Printer Friendly Download<\/strong><\/a><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>6 large potatoes, peeled<\/li>\n<li>1 litre\/35 fl oz milk<\/li>\n<li>salt and pepper<\/li>\n<li>35 g\/11\u20444 oz butter<\/li>\n<li>300 ml\/10 fl oz cream<\/li>\n<li>1 cup Cooleeney Farmhouse Cheese<\/li>\n<li>Cheddar cheese, grated<\/li>\n<\/ul>\n<p><span style=\"font-weight: normal;\">Serves 6<\/span><\/p>\n<h2>To Cook<\/h2>\n<p>Preheat the oven to 180\u00b0C\/350\u00b0F\/gas mark 4.\u00a0Place the potatoes in a saucepan with the milk and seasoning.\u00a0Bring to the boil and simmer for a few minutes\u00a0until the potatoes are just beginning to soften when\u00a0pierced with a fork. Drain the potatoes and slice into thin\u00a0slices. Melt the butter and pour over the base of a baking\u00a0dish. Layer the potatoes in the dish and pour the\u00a0cream over them. Top with the grated cheese and bake\u00a0for an hour or so or until the top is golden and crusty.<\/p>\n<p>We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0<strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n<p><strong><br \/>\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a recipe from my book and certainly makes something special out of plain old potatoes. Potato Gratin &#8211; Printer Friendly Download Ingredients 6 large potatoes, peeled 1 litre\/35 fl oz milk salt and pepper 35 g\/11\u20444 oz butter 300 ml\/10 fl oz cream 1 cup Cooleeney Farmhouse Cheese Cheddar cheese, grated Serves 6 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,26],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"This is a recipe from my book and certainly makes something special out of plain old potatoes. 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