Potatoes Gratin with Fresh Sage
(serves 4)
6 medium potatoes
1 cup whipping cream
1/2 cup cheddar cheese, grated
onion powder
garlic powder
sea salt
single cream nearly to cover potatoes (perhaps 1/2 cup)
1 dozen sage leaves
Peel the potatoes and slice them super thin, either on a mandoline or by hand. This is a soothing exercise for the tired and confused mind, because it turns out perfectly, every slice. Put a layer in a glass or pottery casserole, about 9x9 inches square or oval in a similar size. Pour over a bit of whipping cream just to cover. Sprinkle with some grated cheese and then sprinkle over a dusting of onion powder and a dusting of garlic powder. Repeat this process until you run out of potatoes, then finish by pouring enough single cream over them nearly to cover them, and arrange the sage leaves on top.
Now, an hour and a half before you want to eat, put EVERYTHING in the oven at once. Leave. Come back and take the gammon out to rest for about 15 minutes, covered with foil. Take out the potatoes as well and cover to keep warm. Turn the oven up to 220C/425F and get the squash bubbling. Then slice the gammon super thin and dig in.
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