Potato gratin

Slice the potatoes thinly, about 3 mm, and layer them in a buttered dish with cream, seasoning and, if you like, garlic. Bake at 180 °C for about 60–75 minutes, covering loosely with foil if the top browns before a knife slides easily through the potatoes; uncover for the final 15 minutes.

No: thin slices cook through in the oven and absorb the cream as they bake. If your slices are thicker or you want to shorten the oven time, simmer them in the cream for 8–10 minutes first, then bake until tender and browned.

Yes. Bake it until the potatoes are tender, cool it promptly, cover and refrigerate for up to 3 days; reheat covered at 160 °C until piping hot throughout, then uncover briefly to crisp the top. You can also assemble it ahead and bake it later, keeping it chilled in the meantime.

You can, although cream-based gratin may separate slightly after thawing. Freeze it in portions once cooled, for up to 2 months, then thaw overnight in the fridge and reheat covered at 160 °C until piping hot.

Its rich, creamy texture works well alongside roast chicken, beef or lamb, and with green vegetables such as green beans or a sharply dressed salad. Serve a smaller portion as a side rather than pairing it with another creamy dish.

The names often describe very similar sliced-potato dishes, but potato gratin usually has a browned top and may include cheese, while potato bake can be simpler or more loosely defined. In the listed portions, potato bake has 173 kcal per 100 g, compared with 128 kcal in potato gratin.

Yes: use milk thickened with a little flour or cornflour, or a savoury vegetable stock, though the result will be less rich. For a dairy-free version, use unsweetened plant milk and a little olive oil; check the potatoes are tender before taking the dish out.

A practical side serving is about 150 g, which provides 192 kcal. The amount depends on how much cream and cheese is used in the recipe.