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READY IN 1 hr
10 mins
Potato Gratin Recipe

Potato Gratin

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

I love potatoes. In fact (for a very different reason) my parents nicknamed me "The Spud Baby" when I was born! This recipe for Potato Gratin is an exciting and quite unusual way of serving potatoes. This creamy potato dish sidles up nicely to beef, poultry or pork. But forget the diet! This side-dish is utterly delicious - possibly because it's made with ultra-indulgent double cream and plenty of cheese!

      Preparation Time: 10 Minutes

      Cooking Time: 1 Hour

Ingredients for Potato Gratin

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 tablespoon
butter
4 fl oz
milk
¼ pint
double cream (heavy cream)
1
bay leaf
1 clove
garlic
 
salt and pepper
3½ lb
potatoes
1 tablespoon
dried thyme
2 tablespoons
freshly grated Parmesan cheese

 

How to Cook Potato Gratin

  1. Preheat the oven to moderately hot (Mk 6 - 400ºF - 200ºC). Butter the inside of an ovenproof dish with a depth of at least 2" (5cm). Peel and finely chop the garlic. Peel and thinly slice the potatoes.
  2. Pour the milk and cream into a large pan with the bay leaf and garlic. Bring to the boil, then simmer gently for 2 minutes. Remove from the heat and season with salt and freshly ground pepper.
  3. Rinse the potatoes in cold water to remove any excess starch then add them to the pan along with the thyme and stir well. Spoon the contents of the pan into the ovenproof dish and shake to even everything out. Sprinkle the top with Parmesan cheese then cover with an oiled piece of aluminium foil. Bake for 45 minutes. Remove the foil and bake for a further 10 minutes. Serve hot.

 
Graham GRAHAM'S HOT TIP:
Depending on what you are eating with your Potato gratin, you can add an extra dimension with bacon. While the potatoes are cooking, chop 3 or 4 rashers (slices) of streaky bacon and fry them in a little olive oil until golden. When you remove the foil from the gratin, sprinkle the bacon over the top. The final 10 minutes in the oven will make the 'topping' wonderfully crispy.
 
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Reviews of Potato Gratin

Rating 4 out of 5 - Many cooks will make this recipe again April 02 2015
I made this dish for my fiance and parents and they LOVED it, there were no leftovers! It's extremely easy to make, and tastes like you fussed.I will be making this again soon. Just be sure you put it in a deep enough pan, so it doesn't bubble over. I learned that one the hard way!! :)
(5 reviews)
 

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