SHOPPING LIST: Cooking Skills: Potatoes 1, Chapter 7 (Gratins and Potato Bakes)

All-rounder potatoes (Desiree, Estima) are best for gratins. Cream is only needed for the dauphinoise. A mandolin is optional, but if you use one, get a cut-resistant glove.

Stock-baked potato layers (3 to 4 portions)
[ ] 600 g all-rounder or waxy potatoes (e.g. Desiree), peeled and sliced 3 mm thick
[ ] 300 ml hot vegetable or chicken stock
[ ] 1 tsp butter, for the dish
[ ] 1 garlic clove, crushed
[ ] 1 tsp chopped thyme
[ ] 1 pinch salt and pepper

Boulangère potatoes (4 portions)
[ ] 600 g all-rounder potatoes, peeled and sliced 3 mm thick
[ ] 2 onions, thinly sliced
[ ] 1 tbsp olive oil
[ ] 1 tsp butter, plus a knob for the top
[ ] 350 ml hot vegetable or chicken stock
[ ] 1 tsp thyme leaves
[ ] 1 pinch salt and pepper

Dauphinoise (4 portions)
[ ] 600 g all-rounder potatoes, peeled and sliced 3 mm thick
[ ] 300 ml double cream
[ ] 150 ml whole milk
[ ] 2 garlic cloves, crushed
[ ] 1 pinch nutmeg
[ ] 1 tsp butter, for the dish
[ ] 1 pinch salt and pepper

Lighter milk gratin (4 portions)
[ ] 600 g all-rounder potatoes, peeled and sliced 3 mm thick
[ ] 400 ml semi-skimmed milk
[ ] 1 bay leaf
[ ] 1 garlic clove, crushed
[ ] 30 g Gruyère or mature Cheddar, grated
[ ] 1 tsp butter, for the dish
[ ] 1 pinch nutmeg, salt and pepper

For the experiments
[ ] About 600 g more potatoes
[ ] Small ramekins