Potato gratin

A creamy slow-cooked potato delight, for best results let the topping turn a crisp golden-brown
Potato gratin
  • Rating:
  • Serves: 4
  • Effort: easy


  • 750 g medium sized potatoes, such as Maris Piper or King Edwards
  • 1 tsp coarse sea salt
  • 0.5 large garlic, clove
  • 600 ml double cream
  • 4 tbsp milk
  • generous pinch of freshly grated nutmeg
  • ¼ tsp ground white peppercorns


1. Using a mandolin or sharp knife, thinly slice the potatoes to about 2mm thickness.

2. Put the slices in a big roasting tin and combine with the salt, tossing everything together. Pile into a mound and leave on one side for 10 minutes.

3. Dip the halved garlic clove in salt and rub over the inside of a 1 litre capacity gratin dish.

4. Heat the oven to 120C/100C fan/ 250F/gas mark ½ .

5. Heat the cream and milk with the nutmeg and white pepper in a large saucepan. Bring to the boil and cook for 3-4 minutes over a high heat.

6. Shake off any excess salt from the potatoes leaving behind any water. Add the potatoes to the hot cream mixture and bring back to scalding point before turning off the heat.

7. Lift out the potato slices with a draining spoon and arrange in layers in the gratin dish. Pour the hot cream mixture over and transfer the gratin dish to the oven.

8. Bake for about 45 minutes, until the potatoes are tender and the top is crisp and golden-brown.

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