Potato gratin

Ingredients

• 1 kgAnnabelle potatoes
• 1onion
• 1garlic clove
• 250 mldouble cream
• 1 tspsalt
• ½ tspgrated nutmeg
• to tastepepper
• 15 g (1 tbsp)butter

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Butter the dish

   Grease an ovenproof dish with butter.

3. 3

   Slice the potatoes

   Wash and peel the potatoes, then slice them thinly with a mandoline.

4. 4

   Fill the dish

   Arrange the sliced potatoes in the prepared dish.

5. 5

   Chop the aromatics

   Peel the onion and garlic, finely dice them and put them in a bowl.

6. 6

   Mix the cream

   Add the cream, salt, grated nutmeg and pepper, then stir everything together.

7. 7

   Add the mixture

   Pour the cream mixture over the potatoes in the dish.

8. 8

   Bake the potatoes

   Bake at 180°C for 60 minutes.

9. 9

   Brown the top

   After 60 minutes, raise the oven temperature to 200°C and bake for a further 10 minutes.

10. 10

    Serve the gratin

    Carefully remove the dish from the oven and serve.

What is potato gratin?

Potato gratin is a baked dish of sliced potatoes cooked with a creamy mixture until tender. The gratin method is associated with French cooking, while this straightforward version uses familiar ingredients for a homely German-style table.

Thin slices let the cream reach between the potatoes, while the final hotter stage helps colour the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates come from the potatoes, while the cream and butter contribute much of the fat; the potatoes and cream also provide some protein. Serve a portion with vegetables or salad for a more balanced plate.

Choosing and slicing the potatoes

Annabelle potatoes: the recipe names this variety, which holds its shape well when sliced and baked.

Even slices: use a mandoline carefully to make the pieces a consistent thickness, so they cook at a similar rate.

Building the cream mixture

Onion and garlic: finely diced pieces distribute their flavour through the cream rather than sitting in large chunks.

Seasoning: salt, pepper and grated nutmeg season the cream before it is poured over the potatoes.

Getting the texture right

Cream coverage: pour the mixture evenly across the dish so the potato slices are coated. The method does not specify a particular layering pattern.

Tenderness: after the 60-minute bake at 180°C, the potatoes should be cooked through; the additional 10 minutes at 200°C gives the top more colour.

Timing the bake

First stage: bake at 180°C for 60 minutes to cook the potatoes in the cream.

Finishing stage: increase the oven to 200°C for 10 minutes, then handle the hot dish carefully when taking it out.

What to serve alongside

Fresh contrast: serve the rich gratin with a crisp green salad or simply dressed vegetables.

A fuller meal: it also works alongside roast vegetables or a protein of your choice.

Recipe notes & tips

• Slice the potatoes evenly so they cook at a similar rate.
• Take care when using a mandoline, especially as the potato pieces get smaller.
• Dice the onion and garlic finely so they are spread throughout the cream.
• Mix the seasonings into the cream before pouring it over the potatoes.
• Use oven gloves when raising the temperature or removing the hot dish.

Variations

• Herb finish: scatter chopped fresh herbs over the gratin when serving.
• Cheese topping: add grated cheese over the top before the final 10 minutes of baking.
• Thyme: stir a little thyme into the cream mixture for an aromatic note.
• Peppery version: add extra freshly ground pepper to the cream mixture.
• Vegetable side: serve with steamed green vegetables for a fresher contrast.

Common mistakes to avoid

• Uneven slices: thick and thin pieces cook at different speeds, so aim for consistent slices.
• Careless mandoline use: the blade is sharp; keep your fingers clear while slicing.
• Uneven seasoning: stir the cream mixture thoroughly before pouring it over the potatoes.
• Skipping the hotter finish: bake for the extra 10 minutes at 200°C as directed.
• Handling the dish bare-handed: use oven gloves when removing it from the oven.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an ovenproof dish until hot throughout.

Frequently asked questions