Potatoes and Cheddar Gratin

Gratin Dauphinois | Potato Gratin with Cream

As Winter marches on, we want dishes that we can cook in the oven, to add another source of heat to warm the kitchen. Baked dishes are also usually hearty, so they warm and nourish the body in a way that we only seek in Winter. Gratin dishes are so perfect, ticking every box.

This dish layers potatoes with cheese, covers them with milk and cream, and bakes it until bubbling and golden. Delicious!

Are you looking for similar dishes? Try Cheesy Eggplants baked with Saucy Tomatoes, Parmesan Potatoes, Pasta Bake with Cabbage and Cheese, Gratin of Potatoes and Zucchini, and Gratineed Sweet Potatoes.

You can browse Gratin Collectionall of our Gratin dishes and all of our Potato recipes. Or simply explore all of our Early Winter dishes.

Gratin Dauphinois | Potato Gratin with Cream

Potatoes and Cheddar Gratin

1 large garlic clove, shipped
1 kg potatoes, peeled and thinly sliced
600 ml milk
200 ml cream
pinch nutmeg
cheddar cheese, grated

Heat the oven to 200C.

Scatter the chopped garlic in a buttered gratin dish.

Poach the sliced potatoes in the milk for 10 minutes. Drain, retaining the milk. Mix the milk with the cream and a pinch of nutmeg.

Alternate layers of potato and grated cheddar in the gratin dish. Pour over the milk and cream mixture, and top with some more of the cheese.

Bake for 15 – 20 mins until golden.

recipe notes and alternatives
You can make this dish without the cheese. No need to cook the potato slices. Simply layer the thin slices of potato (dry them first). Season and place tiny knobs of butter between layers. Put milk to about 1/3 the way up the potatoes. Cover with foil and cook for 30 mins. Top with cream and grated nutmeg, and bake uncovered for 35 – 40 mins until the milk is absorbed and the potatoes are baked and golden.



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