Tuesday 24 August 2010

Potato Gratin

Potato Gratins are always a personal favourite of mine. But I never quite knew how to make the perfect one…normally I would par-boil my potatoes, then finely slice them and place the cream sauce in the middle of the dish with more potatoes & cheese on top. It solved the gratin fix but I was not really happy with my efforts.

It all changed when I found this recipe. With this recipe the potato will cook in an even amount of cream & milk with a whole onion & some crushed garlic for flavour. The simplicity of the dish is in allowing the natural flavours to release while you cook them in a saucepan, before transferring to the oven to brown.

I like to use as many combinations of grated cheese as I have in my fridge on top to compliment all the flavours within the gratin.

Serves 2+   Cost of meal: <€3


1kg Potatoes
250ml full cream milk
250ml double cream
1 medium sized onion
1 clove crushed garlic
Salt & pepper
Selection of grated cheeses (old,young, cheddar,parmesan)
Knob of butter

Cooking Utensils
Medium sized saucepan
Potato peeler
Garlic crusher
Chopping board
Sharp Knife
Wooden spoon
Cheese grater
Oven dish

- Peel potatoes & finely slice
- Peel onion
- Grate your selected cheese

- Preheat oven to 200C
- In a medium sized saucepan add your potato, cream, milk, onion & crushed garlic and bring to the boil
- When boiled turn down to a fast simmer and cook together for about 10 minutes.
- Add Salt & pepper to taste
- Grease your oven dish with butter
- After 10 minutes transfer mixture (remove onion) to an oven dish and place in your preheated oven
- Add cheese on top and cook for 10-15 minutes or until cheese is golden brown



  1. Quick question please... why do you remove the onion when transferring to oven dish?

  2. The onion is used purely for flavour when the potatoes are cooking so it is removed when you place the dish into the oven


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