
Potato gratin is a perfectly creamy and delectable way to spruce up your average potato. It’s also much easier than you think and is bound to become a new favourite in your household.
Servings: Family of 4-6 people
Time: 20 minutes prep and 45 minutes cooking
You will need:
- Large saucepan
- Ladle
- Ovenproof dish
Ingredients:
- 500ml double cream
- 500ml milk
- 8 large potatoes
- 100g grated cheese
- Salt
- Pepper
Instructions:
- Pre-heat
Pre-heat the oven to 190c/fan 170c/gas mark 5
- Peel potatoes
Peel and thinly slice potatoes with a mandolin or sharp knife. Set aside once finished.
- Add other ingredients
Combine 500ml of double cream and 500ml of milk into a large saucepan. Season with salt and pepper and heat on low until the mixture reaches a low simmer.
- Layer potatoes
In an ovenproof dish, spread a layer of potatoes. Ladle over a portion of your cream mixture and sprinkle with a handful of cheese.
- Repeat
Repeat for the second and third layer until you run out of mixture.
- Bake
Scatter your remaining cheese on top and bake for 45 minutes or until the cheese is bubbling and potatoes are nice and browned.
Tips
- What can you add to this recipe?
Growing your own potatoes was the hard part, if you want to add a little flair to your food try infusing your cream and milk mixture with cloves of garlic and fresh herbs. Just add them to the mixture and discard once they’ve reached a simmer. This will bring a completely new flavour to your dish and show the versatility of homegrown herbs.
- How long can you store this dish?
Portion and store potato gratin leftovers in a sealed container which can be frozen for up to 2 weeks. Alternatively, you can also store them in the dish they were baked in but ensure to cover tightly with aluminium foil. Heat through thoroughly in the oven before eating.
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