Learn to make this classic French potato dish, which is just as delicious on its own as it is as a side…
Personally, I’ve never been big on side dishes. A main course should have a complete ensemble on one plate, in my opinion. A piece of meat or fish, with two or three accompaniments and a sauce. That’s how a good entrée should be served.
When throwing dinner parties, I haven’t always been able to stick to that rule, but it has enabled me to learn how to make a couple of simple, classic sides. A potato gratin is one such dish. The combination of layers of potatoes, cream and either breadcrumbs or cheese (or in this case, both) makes for a decent companion to a variety of mains. At our last dinner party, we served this with a lamb dish.
- 700g potatoes, peeled and sliced
- 150g cheddar cheese, grated
- 200g white breadcrumbs
- 1 clove garlic, finely chopped
- Parsley and rosemary
- 150ml single cream
Preparation Time: 15 minutes; Cooking Time: 40-60 minutes
- Preheat the oven at 200°C / Gas Mark 6.
- Cut your potatoes into slices no thicker than 1 inch and layer them in an ovenproof dish. In another bowl, combine the breadcrumbs, garlic, herbs and half the grated cheese. Spread a layer of this mixture on top of the potatoes.
- Repeat this series of layers, finishing with a final layer of potatoes. Pour the cream all over the dish. Finally, sprinkle the remaining cheese on the top.
- Cook for up to 1 hour, checking at 40 minutes to see if the mixture is cooked all the way through. Serve hot.