Fat Hen and Potato Gratin is a modern British recipe for a classic wild food accompaniment of potatoes baked with fat hen leaves in milk flavoured with nutmeg and garlic. The full recipe is presented here and I hope you enjoy this classic British version of: Fat Hen and Potato Gratin.
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Ingredients:
1.2kg waxy potatoes, peeled and thinly sliced
1 handful of Fat Hen leaves
3l whole milk (about)
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
1 head of fresh garlic, minced
2 tbsp butter, diced
Method:
Take a large baking dish and rub with garlic then place a thin layer of potatoes in the base. Season with a little of the garlic, salt and black pepper along with a little nutmeg. Place a thin layer of fat hen leaves on top.
Now repeat the layering and seasoning process until all the ingredients have been used up (finish with a layer of potatoes). Pour in the milk until just level with the top of the potatoes. Dot with the butter then transfer to an oven pre-heated to 230°C and bake for 10 minutes then lower the oven to 210°C and cook for a further 50 minutes, or until the top is nicely browned and the potatoes are cooked through.
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