Potatoes Gratin with Pea Shoot Microgreens
A great dish to sprinkle on microgreens, this works great with pea shoots, leeks or fennel microgreens.
Potato Gratin with Microgreens
2.5-3lbs of potatoes, washed and thinly sliced
1 1/2 cups of cream
2 garlic cloves, minced
2 tbsp of unsalted butter, melted
1 tsp of salt
1/4 tsp of pepper
2 1/2 cups of shredded mozarella
2 tsp of thyme
Place butter, cream and garlic in a bowl and mix toegther
Preheat oven to 350
Slice potatoes as thin as possible, use a mandolin if you have it
Layer 1/3 of potatoes in a baking dish, then pour over 1/3 of the cream mixture. Sprinkle a little salt, pepper and thyme and 3/4 cups of cheese. Repeat this for two more layers, then finish with just a layer of potatoes, cream, salt, pepper and thyme and no cheese.
Cover with foil and bake for 1 hour and 15 minutes, or until potatoes in middle are soft to cut through with a knife. Remove foil and top with remaining cheese, bake for another 10-15 minutes ( until cheese is bubbly and golden in color). Let cool for 5 minutes, top with pea shoot microgreens and serve.