Note 1 – Most recipes will tell you that starchy potatoes are best, and they are great – they do a great job at absorbing the sauce and becoming soft and tender. But my philosophy is whichever potatoes are the best value are the ideal ones to use. I usually buy what is on special. I have made this potato gratin with waxy potatoes many times and it is equally delicious. The biggest difference is that the texture of the potatoes is a little more slippery, which is no biggie for me. To prepare the potatoes, they need to be sliced as thinly as possible (aim for 3 mm/1/8 inch thick). You can use a sharp knife, a mandoline slicer or a food processor (I’ve made this recipe with all of these methods throughout the years and I now use a food processor). 

Note 2 – Any melting cheese will do, like cheddar or colby. Or if you are feeling extra fancy and indulgent, gruyère is the Rolls Royce of cheeses for this recipe; it’s flavour-packed and melts beautifully. Whichever cheese you choose, it is best to grate your own. Many of the shredded varieties at the supermarket include anti-caking agents which stop it from melting smoothly. 

Note 3 – My round baking dish is 25 cm (10 inches) in diameter; you could use a rectangular or oval dish approximately 36 x 20 cm (141/4 x 8 inches). 

MAKE AHEAD 

Potato Gratin is one of the easiest potato sides to make ahead! Cook it as per the recipe, cover with baking (parchment) paper (to stop the cheese sticking), followed by foil and refrigerate it for up to 48 hours. To reheat, keep it covered and heat it in a 200°C (400°F) (180°C/350°F fan-forced) oven for 45 minutes or until warmed through. 

LEFTOVERS

Potato Gratin leftovers can be refrigerated in an airtight container for up to 3 days (provided it has been made fresh). The oils from the cream may separate once reheated, but the taste will be equally delicious!