My mum used to make Potato Gratin when I was young, and we all loved it! It is a taste of Home for me. It has a creamy sauce in between thin layers of potato all cooked with cheese and garlic. It is the best!
Potato Gratin is what we call it in our family, however I have seen it called Scalloped Potatoes and Dauphinoise, but whatever you call them, they are delicious!
It’s delicious as a side dish to serve with a Roast or a piece of fish, and makes a lovely lunch when served with a simple green salad. Devine.
To make this creamy potato dish, layer thinly sliced potatoes with a creamy mixture of cream, milk and butter, plus garlic and cheese. Finish with a little thyme if you like, and serve.
Ingredients:
- Potatoes – I like to use a waxy variety such as Nadine, Jersey Bennes, or Red King Edwards
- Butter, melted
- Cream, pouring
- Milk
- Salt
- Pepper
- grated cheese, I used tasty, other cheeses I like are gruyere or Colby
- Thyme leaves, optional. – see notes
How to make Potato Gratin:
First preheat oven to 180 degrees fan bake. Take your serving dish and brush a little butter over the bottom. Take a jug and add the milk, cream, butter and garlic. Spread 1/3 of the potatoes over the bottom of the dish, I like to use all the odds and Nagad88 ends of the potato slices on the bottom and save the pretty ones for the top!
Then pour over 1/3 of the cream mixture, season the potatoes with salt and pepper and scatter with 1/3 of the cheese. Repeat, except for the last layer leave off the cheese, we will add this later. Cover the dish with a lid or foil and bake in the oven for 75 minutes. Remove from the oven and top with the remaining cheese. Bake for a further 10-15 minutes until golden. You can also switch the oven to grill to get the top all bubbling and golden too.
Remove and scatter with thyme, leave to sit for 5 minutes, then slice and serve.
Happy Cooking xx Jana
If you are looking for more delicious recipes check out my posts for Roast Chicken & Tomato Rice and Chicken, Corn and Potato Chowder.
Common questions about Potato Gratin
Can I use other vegetables instead of potato? Yes! Whilst potatoes work the best because of the starch content, this dish will also be delicious with kumara, pumpkin or parsnip.
What can I used instead of Cream? You can make this dish with all milk – instead of cream. Or a combination of milk and chicken stock.
Wine wine would you serve with Potato Gratin? The world is your oyster here, you could have chardonnay, Pinot Noir or Pinot Gris. Yum!
Potato Gratin
Ingredients
- 1.25 kg potatoes a waxy variety, peeled and thinly sliced
- 30 grams Anchor Butter melted
- ¾ cup Anchor Cream
- ¾ cup Anchor milk
- 1 teaspoon salt
- Pepper
- 2 ½ cups grated cheese I used tasty, other cheeses I like are gruyere or Colby
- ½ teaspoon Thyme leaves optional. – see notes
Instructions
-
Preheat oven to 180 degrees fan bake
-
Take your serving dish and brush a little butter over the bottom.
-
Take a jug and add the milk, cream, butter and garlic.
-
Spread 1/3 of the potatoes over the bottom of the dish, I like to use all the odds and ends of the potato slices on the bottom and save the pretty ones for the top!
-
Pour over 1/3 of the cream mixture, season the potatoes with salt and pepper and scatter with 1/3 of the cheese.
-
Repeat, except for the last layer leave off the cheese, we will add this later.
-
Cover the dish with a lid or foil and bake in the oven for 75 minutes. Remove from the oven and top with the remaining cheese. Bake for a further 10-15 minutes until golden. You can also swith th oven to grill to get the top all bubbling and golden too.
-
Remove and scatter with thyme, leave to sit for 5 minutes, then slice and serve.
-
Happy Cooking xx Jana
Recipe Notes
I have used a 6 cup capacity serving dish
You can also add thyme leaves between the layers of potatoes which is lovely, however I usually just scatter them over the top so any picky children can easily remove them.
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