Ahhhh, potato gratin – thinly sliced potatoes bathed in a garlicky cream sauce infused with thyme and bay, then baked with melty cheese until golden and bubbling. Honestly, I’m making myself hungry just rewriting this.
A little disclaimer: mine isn’t strictly traditional. I add cheese (because… obviously) and lean into a saucier, creamier finish. In my very biased opinion, that’s what makes it the perfect side for roast chicken or steak, or even a cosy standalone dish when you’re craving for creamy carbs.
INGREDIENTS
- 1 kg potatoes, peeled and thinly sliced
- 75g butter
- 1 large onion (diced)
- 5 cloves garlic (minced/finely chopped)
- 2-3 sprigs fresh thyme
- 2 bay leaf
- 200 ml cooking cream
- 400 ml milk
- 500g grated mozzarella or gruyère cheese
- Salt & pepper, to taste
HOW TO MAKE IT
- Preheat your oven to 160°C. Lightly grease a baking dish with butter and set aside.
- In a pot or a saucepan over medium heat, melt butter and sauté onions, garlic and thyme.
- Once fragrant, pour in the cooking cream and milk. Season with salt and pepper. Toss in half of the cheese (250g) in to the cream sauce. Bring to a gentle simmer (do not boil) and cook for 10-15 minutes until fragrant and lightly infused. Remove from heat and discard the thyme sprigs and bay leaf. Return to heat but on low.
- Toss in the sliced potatoes into the cream sauce and gently mix until all slices are well coated.
- Arrange a layer of sliced potatoes in the prepared baking dish. Spoon over some of the cream mixture and sprinkle with cheese. Repeat the layers until all the potatoes are used, finishing with a generous layer of cheese on top.
- Cover the dish with foil and bake for 75 minutes. Remove the foil and continue baking for another 25 minutes at 180°C, until the top is golden and the potatoes are tender when pierced with a knife.
- Let the gratin rest for 10 minutes before serving to allow it to set and make slicing easier.
Watch the video HERE.
FAQ
1. What potatoes work best for gratin?
Starchy or all-rounder potatoes like Russet, Yukon Gold or Dutch potatoes work best as they soften beautifully and absorb the cream.
2. What type of milk should I use?
Full cream milk is best for this recipe as it adds richness and helps create a creamier, more luxurious sauce. You can use low-fat milk if needed, but the gratin will be lighter and less indulgent.
3. Can I use other types of cheese?
Absolutely. While mozzarella and gruyère work beautifully, you can also use cheeses like parmesan, cheddar or a mix of what you have on hand. Just choose cheeses that melt well for the best texture and flavour.
4. Can I make this in an air fryer?
Yes, you can especially if you’re making a smaller portion. Use an air fryer–safe baking dish, cover loosely with foil and cook at 160°C for about 25–30 minutes, then remove the foil and cook for another 10–15 minutes until the top is golden and the potatoes are tender. Cooking times may vary depending on the size of your dish and air fryer model.
5. Can I make this ahead of time?
Yes. Assemble the gratin up to a day in advance, cover and refrigerate. Bake just before serving, adding an extra 10 minutes if baking straight from the fridge.
6. How do I know when it’s fully cooked?
A knife should slide easily through the potato
SHE HAS CRAVINGS 