Potatoes Gratin
When it comes to creamy comfort food, this potatoes gratin recipe is pure decadence. Golden, bubbling, and irresistibly rich, it’s sure to have everyone coming back for more!
Ingredients
Method
This potatoes gratin recipe will put a smile on your face!
Dial up the comfort food meter to 11 and bring a touch of French flair to your table with this classic potatoes au gratin. Also known as gratin dauphinois, this dish hails from the Dauphiné region in southeastern France and is famous for transforming simple spuds into a scrumptious showstopping superstar.
Our potatoes gratin recipe is a wonderfully gooey, unctuous melting pot of thinly sliced potatoes, garlic, thyme, and chopped chives, all bathed in lashings of single cream, then sprinkled with plenty of grated Parmigiano Reggiano for that signature golden crust.
The best part? This potato gratin dish is practical to make at home - just layer, pour, sprinkle, and bake until gloriously golden and bubbling. Each forkful is a melt-in-your-mouth mix of creamy, cheesy, and savoury, making it the ultimate side for Sunday roasts, festive feasts, or any meal that needs a little extra “ooh la la.”
If you want to put your own mark on this mouthwateringly marvellous potatoes gratin recipe, add sautéed leeks, caramelised onions, or a handful of grilled mushrooms between the layers for even more flavour. Or swap Parmigiano for Gruyère or Cheddar for a different cheesy kick.
Our potatoes au gratin is a spectacular side, but if you’re hungry for more potato perfection, why not try a classic dauphinoise, Michelin maestro Tom Kerridge’s best roast potatoes, or pommes Anna, a devilishly indulgent French dish of potatoes layered with oodles of butter and the merest hint of nutmeg. Bon appétit!
