Potato Gratin
A creamy and consistent potato gratin using Dutch cream potatoes and a mix of dairy products.
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- •1.5 kg Dutch cream potatoeswaxy yellow flesh
- •200 ml Full cream milkwhole milk
- •600 ml Heavy whipping creamliquid cream
- •200 ml Creme fraiche(optional)can substitute with more cream
- •1 tbsp Rock salt
- •1 pinch Black peppercoarse or fine
- •4 Garlic clovesbruised
- •Nutmeggrated
- •Butterfor coating the dish
- 1
Preheat the oven to 160°C (fan-forced).
5 min
- 2
Slice the Dutch cream potatoes to 4-5 mm thickness using a mandolin or food processor.
10 min
- 3
Wash and dry the potato slices to remove excess starch.
5 min
- 4
In a pan, combine 200 ml of full cream milk, 600 ml of heavy whipping cream, and 200 ml of creme fraiche. Add 1 tbsp of rock salt, a pinch of black pepper, and 2 bruised garlic cloves.
10 min
- 5
Bring the mixture to a boil, then reduce heat to low and add the potato slices. Pre-cook for 15-20 minutes until potatoes are tender.
20 min
- 6
Butter a gratin dish and sprinkle with 2 garlic cloves, salt, pepper, and nutmeg.
5 min
- 7
Layer the pre-cooked potatoes in the dish, seasoning each layer with salt, pepper, and nutmeg.
10 min
- 8
Reduce the cream mixture on the stove until thickened, then pour over the potatoes.
5 min
- 9
Bake in the oven for 45 minutes to 1 hour until the top is golden and the potatoes are fully cooked.
1h 0m
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