Potato Gratin

Learn to make this classic French potato dish, which is just as delicious on its own as it is as a side…

Potato Gratin

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

Serves 4-8

Preparation Time: 15 minutes; Cooking Time: 40-60 minutes


  1. Preheat the oven at 200°C / Gas Mark 6.
  2. 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.
  3. 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.
  4. Cook for up to 1 hour, checking at 40 minutes to see if the mixture is cooked all the way through. Serve hot.
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