Name: Daikon and potato gratin
Cook time: 140 min
Total time: 140 min
Yield: 8
Ingredients: 3 potatoes (500g), sliced thinly; 1 daikon (800g), sliced thinly; 1 1/2 tablespoon salt; 2 1/2 cup (625ml) pouring cream; 10 centimetre piece of kelp (konbu); 3 spring onions (75g), chopped finely; 2 bay leaves; 2 clove garlic, crushed

Ingredients

3 potatoes (500g), sliced thinly

1 daikon (800g), sliced thinly

1 1/2 tablespoon salt

2 1/2 cup (625ml) pouring cream

10 centimetre piece of kelp (konbu)

3 spring onions (75g), chopped finely

2 bay leaves

2 clove garlic, crushed

Method

1.Place potato in medium bowl covered with cold water. Place daikon in colander, sprinkle with salt; stand 45 minutes.

2.Meanwhile, bring cream, konbu, onion, leaves and garlic to the boil in large saucepan; discard konbu. Reduce heat; simmer, uncovered, 2 minutes. Discard leaves; season with salt and white pepper.

3.Rinse daikon under cold water; drain, gently squeezing out excess moisture. Drain potato. Pat vegetables dry with absorbent paper.

4.Preheat oven to 200°C/400°F. Grease 2-litre (8-cup) ovenproof dish.

5.Layer vegetable slices in dish, pouring some of the cream mixture between each layer; pour any remaining cream mixture over the top.

6.Bake gratin, covered with foil, 50 minutes. Remove foil; bake further 20 minutes or until top is bubbling and golden. Stand gratin 10 minutes before serving

Use a mandoline to slice potato and daikon into very thin rounds. Don’t be tempted to skip the salting process as this draws the excess liquid from the daikon. You may end up with a watery dish otherwise. You can use 600ml carton of cream without affecting the recipe.
Note

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Ingredients

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