Potato gratin recipe

By delicious. team

  1. Serves 8
  2. Takes 25 minutes to make, 1 hour 10-25 minutes to cook, plus standing
  3. Rating

This potato gratin is an essential side-dish for any Christmas spread.

tried and tested
Potato gratin


  1. 200ml semi-skimmed milk
  2. 300ml double cream
  3. 2 bay leaves
  4. 4-5 fresh thyme sprigs, leaves stripped
  5. Grating of nutmeg
  6. 1 tbsp olive oil
  7. Knob of butter, plus extra for greasing
  8. 1 large onion, finely chopped
  9. 4 garlic cloves, crushed
  10. 2kg potatoes, finely sliced
  11. Handful of fresh flatleaf parsley, finely chopped
  12. 150g Gruyère, grated


  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Heat the milk and cream together with the bay leaves, half the thyme and the nutmeg until just boiling. Remove the pan from the heat and leave the mixture to infuse for 10-15 minutes.
  2. 2. Meanwhile, heat the oil and butter in a pan and gently fry the onion until soft and starting to caramelise. Add the garlic and fry for a further minute, then remove from the heat.
  3. 3. Butter a 3 litre ovenproof dish and layer the potatoes with the onion, remaining thyme, parsley and most of the cheese. Strain the infused cream mixture into a jug, season and pour over the potatoes.
  4. 4. Sprinkle over the remaining cheese and bake for 60-70 minutes (depending on the depth of the dish) until golden. Cover with foil if the gratin browns too quickly on top. When done, the potatoes should be tender to the tip of a sharp knife. Stand for 10 minutes before serving.

Nutritional info

Per serving: 496kcals, 30.2g fat (17.9g saturated), 11.9g protein, 43.6g carbs (4.2g sugars), 0.4g salt, 4.8g fibre

Chef's tip

Let the finished gratin cool, then wrap tightly in foil and freeze for up to 6 months. Defrost in the fridge overnight, then reheat in a medium oven for 30 minutes. It will also keep in the fridge for 24 hours.

More Christmas recipes

Christmas pudding
Make-ahead recipes
Christmas baking
Vegetarian Christmas recipes
Christmas recipes


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