Make the perfect potato gratin every time!

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Potato Gratin

Serves 4


500g rooster potatoes, peeled
300ml milk
300ml double cream
Pinch of freshly ground nutmeg
2 tbsp fresh thyme leaves
2 garlic cloves, crushed
Salt and black pepper
75g mature white Cheddar
25g Parmesan (or vegetarian alternative), grated


  1. Preheat the oven to 200°C/180 ̊C fan/gas mark 6.
  2. Using the mandoline, thinly slice the potatoes one at a time. Add the sliced potatoes to a colander and rinse under cool water to remove any excess starch.
  3. In a large pan over a medium-high heat, combine the milk, cream, nutmeg, thyme leaves and garlic.
  4. Add the potatoes, bring to a simmer and cook for 5-6 minutes. Remove from the heat, season and set aside.
  5. Layer the potatoes into a baking dish, trimming as needed and pressing them down to make them fit snugly. Pour the milk and cream mixture evenly over the potatoes.
  6. In a bowl, combine the two cheeses. Sprinkle evenly over the gratin, then place on a baking tray.
  7. Bake for 40 minutes until golden brown on top. Check if the gratin is ready by inserting the tip of a sharp knife into the centre — it should slide in easily. If the top begins to brown too quickly, cover the gratin with foil.
  8. Allow the gratin to stand for about 10 minutes before serving.

Per serving 494kcals, 37.1g fat (25.1g saturated), 27.3g carbs (8.1g sugars), 13.3g protein, 3.7g fibre, 0.331g sodium