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Potato Gratin in a glass ramekin on white background
Potato Gratin

Potato recipes are my favourite! Boiled, baked, roasted, fried, I love my potatoes. Potato recipes are easy to make, inexpansive and you can use them as a perfect side dish for your family dinner or as a main dish for your next Christmas celebration.

Potato Gratin is a French classic. This creamy, luscious potato and cheese recipe is the perfect winter side or a party food starter.

If you’ve got a big crowd to feed then this gratin is an exciting and quite luxurious way of serving potatoes. You can cook them in a big backing dish or use 1-cup capacity ramekins to serve your guests their individual portions.


Potato Gratin

Serves 4


• 3 medium potatoes
• 1 onion (sometimes I love using leeks instead of brown onions)
• garlic, crashed
• salt and cracked black pepper
• 1 cup cream
• 2 tablespoons grated parmesan or Swiss cheese

Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof baking dish, copper pan or ceramic casserole, several ramekins, just large enough to contain the sliced potatoes. Thinly slice potatoes and onion.

Layer the sliced potatoes, slightly overlapping, in a circular motion. Layer sliced onions and crashed garlic as the second layer. Season with sea salt and pepper.

Continue layering with the remaining potato and onion, adding garlic every second or third layer. Combine cream with cheese. Pour into the baking dish, the cream should just cover the potatoes then bake for 45 minutes or until potato is cooked through and top is golden.

Stand for 5 minutes before serving.

A very tasty classic side dish. Simple and yummy!

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