#salt cod

Morue salée, marche, Libourne, Gironde, 2017.

If, like me, you always make too much of the cheesy mixture when you make Welsh Rarebit, you can use it to make a delicious and hearty Welsh Rarebit Potato Gratin, an excellent side to your Sunday Roast! Have a good one, friends!

Ingredients (serves 4):

½ tablespoon unsalted butter

½ garlic clove

about 1/2 cup to 3/4 cup Welsh Rarebit Mixture

1 1/2 cup whole milk

6 large potatoes

salt and freshly cracked black pepper

nutmeg

Mature English Cheddar

more butter, cut into small chunks

Preheat oven to 200°C/395°F.

Generously butter a baking dish. Rub garlic clove half all over the bottom and sides of the dish.

In a medium saucepan, reheat Welsh Rarebit Mixture until smooth an slack. Then, gradually whisk in milk, until well-blended. Remove from the heat. Set aside.

Peel the potatoes and, using a sharp knife, cut into very thin slices.

Arrange potato slices in a layer at the bottom of the dish. Sprinkle evenly with salt and black pepper. Grate nutmeg generously all over. Repeat layering and seasoning until the last layer -trying to make that one look neat with beautiful potato slices!) Season with salt and pepper, grate nutmeg; and gently pour Welsh Rarebit Mixture milk all over. Using the coarse side of a box grater, garte a generous topping of Mature English Cheddar on top. Scatter a few chunks of butter on top, and place in the middle of the hot oven.

Bake at 200°C/395°F, for one hour and a quarter to one hour and a half, until beautifully browned.

“Smell the 16th century”

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