Luxe potato skin gratin recipe
 I save all my potato peelings for moments like this. As I cook through the week, I put the peelings in the freezer so I can make dishes using ingredients that would otherwise be thrown out or composted. This recipe makes a gratin like you would make with potato slices, but I like it better this way because the skins have more texture, plus you still get that delicious, creamy goodness of a good old gratin. butter, for greasing1kg/2lb 4oz potato skins (defrosted if they are frozen) 300ml/10fl oz full-fat milk3 garlic cloves, crushed4 tbsp onion powder2 tbsp freshly ground black pepper300ml/10fl oz double cream100g/3½oz Parmesan, gratedsalt butter, for greasing 1kg/2lb 4oz potato skins (defrosted if they are frozen) 300ml/10fl oz full-fat milk 3 garlic cloves, crushed 4 tbsp onion powder 2 tbsp freshly ground black pepper 300ml/10fl oz double cream 100g/3½oz Parmesan, grated salt Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a rectangular, deep roasting tin. Lay the potato skins out on a clean tea towel and pat with kitchen paper to thoroughly dry them. Pour the milk into a saucepan and add the garlic, onion powder and black pepper. Bring to the boil and then take off the heat. Add the potato skins to the milk mixture, then the cream. Season well with salt and stir together. Transfer to the roasting tin. Leave to sit for 10 minutes for the liquid to settle. Sprinkle over the cheese and bake for 40–45 minutes. Leave to rest for at least 30 minutes before eating. This allows enough time for the cream to absorb into the potato skins and for everything to thicken up. Preheat the oven to 180C/160C Fan/Gas 4. Grease a rectangular, deep roasting tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease a rectangular, deep roasting tin. Lay the potato skins out on a clean tea towel and pat with kitchen paper to thoroughly dry them. Lay the potato skins out on a clean tea towel and pat with kitchen paper to thoroughly dry them. Pour the milk into a saucepan and add the garlic, onion powder and black pepper. Bring to the boil and then take off the heat. Pour the milk into a saucepan and add the garlic, onion powder and black pepper. Bring to the boil and then take off the heat. Add the potato skins to the milk mixture, then the cream. Season well with salt and stir together. Transfer to the roasting tin. Leave to sit for 10 minutes for the liquid to settle. Sprinkle over the cheese and bake for 40–45 minutes. Add the potato skins to the milk mixture, then the cream. Season well with salt and stir together. Transfer to the roasting tin. Leave to sit for 10 minutes for the liquid to settle. Sprinkle over the cheese and bake for 40–45 minutes. Leave to rest for at least 30 minutes before eating. This allows enough time for the cream to absorb into the potato skins and for everything to thicken up. Leave to rest for at least 30 minutes before eating. This allows enough time for the cream to absorb into the potato skins and for everything to thicken up. Recipe tips If you have carrot, parsnip or beetroot peelings, use them in the gratin. You don’t have to be limited to just potato skins. This is perfect as a side for a roast dinner or with a slab of grilled salmon.