Crispy on the outside and cheesy in the middle, potato galette is a great side dish for a holiday party or an elegant dinner.

This allows enough time for the cream to absorb into the potato skins and for everything to thicken up. If you have carrot, parsnip or beetroot peelings, use them in the gratin. You don’t have ...

Add an inch or so of oil to a deep saucepan and heat to about 160C/325F, or until a small piece of peeling sizzles when added to the oil. (Caution: Do not leave hot oil unattended).