Potato and parsley gratin

Name: Potato and parsley gratin
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: Serves 8
Cuisine: French recipes
Ingredients: 2.2kg floury potatoes, peeled; 2 onions, finely chopped; 2 tbsp plain flour; 60g vegetarian Parmesan, grated; 100g Cheddar, grated; Handful fresh flatleaf parsley, leaves roughly chopped; 600ml double cream

Easy
November 2011

Serves 8
Takes 20 minutes to make, 1 hour 45 minutes to cook

This easy potato gratin is the perfect side dish recipe for Sunday lunch. It uses vegetarian Parmesan, making it suitable for veggies.

Take your creamy spud game to the next level with our ultimate dauphinois potato recipe.

Nutrition: per serving

Calories: 547kcals
Fat: 38g (23g saturated)
Protein: 10.7g
Carbohydrates: 43.1g (3.4g sugars)
Salt: 0.4g

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Ingredients

2.2kg floury potatoes, peeled
2 onions, finely chopped
2 tbsp plain flour
60g vegetarian Parmesan, grated
100g Cheddar, grated
Handful fresh flatleaf parsley, leaves roughly chopped
600ml double cream

Method

Preheat the oven to 170°C/fan150°C/gas 3. Dice the potatoes into 2cm cubes and mix with the onion, flour, cheeses and parsley. Season well, then tip into a large ovenproof dish (about 30cm x 24cm x 5.5cm deep). Pour over the double cream.
Bake for 1 hour 45 minutes until it’s bubbling and golden and the potatoes are cooked. If it browns too quickly, cover the dish loosely wit

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