Baking · serves 2

Potato Gratin

Potatoes, cream, cheese, oven. Four ingredients and it feeds eight.

75 min Some work Vegetarian

Ingredients

  • 1kg potatoes
  • 1.5 cups cream
  • 1 cup milk
  • 6 garlic cloves, crushed
  • 2 cups grated cheese
  • Nutmeg
  • 2 tbsp butter
  • Thyme
  • Black pepper

Method

  1. Slice the potatoes 3mm thin. Even thickness matters more than anything else here — a mandoline if you have one.
  2. Do NOT rinse the slices. The surface starch is what thickens the cream.
  3. Warm the cream, milk, garlic, nutmeg, salt and pepper, then add the potato slices and simmer 8 minutes. Par-cooking in the cream is what stops a raw middle.
  4. Layer into a buttered dish, cheese between layers and on top.
  5. Cover with foil, 180°C for 40 minutes, then uncover for 20 until browned and bubbling.
  6. Rest 15 minutes before serving or it runs everywhere.

Questions people ask about Potato Gratin

How long does Potato Gratin take?

About 75 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Potato Gratin?

Do NOT rinse the slices. The surface starch is what thickens the cream.

What can I use instead of potato in Potato Gratin?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Potato Gratin ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Potato Gratin vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Potato Gratin?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Potato Gratin?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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