Potato gratin
This delicious cheesy potato gratin is simple to make and makes the perfect side dish. There’s something irresistibly comforting about a classic gratin: thin slices of potato baked slowly in a rich, creamy sauce until they’re silky, indulgent, and beautifully golden on top. It’s the kind of side that feels elegant yet wonderfully simple, turning even the most ordinary meal into something special.
Whether you’re serving it with a Sunday roast, a festive spread, or a cosy midweek dinner, this creamy, cheesy bake is a true crowd‑pleaser that never goes out of style.
What goes well alongside this dish?
You really can serve this alongside any meat — gammon, steak, sausages or chops — with some veg on the side and even a little gravy drizzled over the top. This gratin goes well with almost anything, including fish, and makes the perfect side dish for both meat and fish
Potato gratin
Ingredients
- 450 g potatoes, sliced
- pinch of salt
- 150 ml double cream
- 90 ml semi-skimmed milk
- 100 g cheddar cheese
- salt and pepper
Instructions
- Preheat the oven to 200ºc / Gas 6. Peel the potatoes, then using a food processor or a mandolin, slice the potatoes so they are even. Bring a pan of lightly salted water to the boil and cook the potato slices for 8-10mins, or until tender. Drain and set aside.
- Meanwhile, in a bowl, mix together the double cream and milk.
- Grate the cheese and set aside.
- In a shallow baking dish, place a layer of potatoes, then sprinkle some cheese, salt and pepper and then repeat until all the potatoes and cheese have been used and ending with cheese on top.
- Carefully pour the milk mixture over the top. Bake in the oven for around 20mins or until golden brown on top. Serve hot.