Potato Gratin

Make Ahead and Storage

Keeps in the fridge for up to 3 days. Reheat covered at 160°C for 20 minutes.

How to Make Potato Gratin

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1. Heat the oven to 170°C / 340°F (150°C / 300°F fan). Butter a 2 litre gratin dish with half the butter.

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2. Warm the cream, milk, garlic, salt, pepper and nutmeg in a pan until just steaming.

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3. Layer the potatoes in the dish, overlapping and pressing down. Pour over the hot cream mixture, which should just cover them. Dot with the remaining butter.

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4. Bake for 1 hour 5 minutes, covering with foil if the top browns too fast, until a knife slides in easily and the top is golden. Rest for 10 minutes.

   Mark done Start 1 hr timer

Tips for Success

• Do not wash the potato slices; the starch thickens the sauce.
• Use a mandoline for even slices if you have one.
• Cover with foil if the top darkens before the potatoes are tender.

What to Put Next to It

Roast chicken · Green beans · Roast lamb · Green salad

Changing the Recipe

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Quick Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.