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Potato gratin

Potato gratin

Potato gratin

Chicken stock is used here so the gratin is not quite so rich, however you could use milk in its place or if you are feeling indulgent, just cream.

Prep: 20 minutes
Cook Time: 90 minutes


Preheat the oven to 180°C.

Rub a gratin dish with the butter.

Thinly slice the potatoes (a mandoline is good to use here).

Layer the potatoes into the gratin dish, scattering over the garlic, thyme and gruyere with each layer. Season with salt and pepper.

Pour over the stock and cream. Bake for 1 1/2 hours or until golden and bubbling


2kg potatoes (weight), peeled

2 cloves garlic, thinly sliced

1 tablespoon thyme leaves

100g gruyere or havarti, grated

200mls chicken, vegetable stock or milk

250mls cream

knob butter

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