Potato Gratin
Servings: 6 servings
Calories: 427kcal
Here is the classic creamy, cheesy Potato Gratin with a twist! Layering the potatoes vertically in the baking dish means they are tender at the bottom and crunchy at the top.
Ingredients
Instructions
- Preheat the oven – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Place the potatoes in the baking dish – In a medium baking dish (see note 3), arrange the potato slices vertically.
- Make the sauce – Combine the butter, cream, garlic, salt and chicken stock powder in a jug, and mix well to combine. You may find that the butter solidifies a little bit in the cream, which is fine. Pour the mixture directly over the potatoes.
- Add herbs and cheese – Sprinkle with the thyme leaves, followed by the cheese.
- Bake – Cover with baking (parchment) paper (to stop the cheese sticking), followed by foil, then bake for 1 hour and 15 minutes or until the potatoes are tender enough to be easily pierced with a fork.
- Finish under the grill (broiler) – Remove the foil and grill (broil) the potatoes for 15 minutes or until golden (keep an eye on it during the grilling process as it happens quickly!).
- Serve – Use a spoon to scoop and serve.
Notes
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/⅛ 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 (jack cheese). 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 (14¼ 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!Nutrition Facts
Potato Gratin
Amount per Serving
Calories
427
% Daily Value*
Fat
28
g
43
%
Saturated Fat
18
g
113
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
80
mg
27
%
Sodium
1024
mg
45
%
Potassium
1086
mg
31
%
Carbohydrates
29
g
10
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
12
g
24
%
Calcium
226
mg
23
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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