Potato gratin recipe
A crowd-pleasing side which is great served with pork chops, grilled meat or fish. You can never go wrong with potato gratin.
Tip: you will need a 1 litre (1.75 pint) shallow ovenproof dish, buttered.
Ingredients
- 900 g even-sized waxy potatoes, such as Désirée
- 1 tsp salt
- 1 pinch freshly ground black pepper
- 45 g butter, melted, plus a little extra to grease
- 150 ml single cream
- 31.7 oz even-sized waxy potatoes, such as Désirée
- 1 tsp salt
- 1 pinch freshly ground black pepper
- 1.6 oz butter, melted, plus a little extra to grease
- 5.3 fl oz single cream
- 31.7 oz even-sized waxy potatoes, such as Désirée
- 1 tsp salt
- 1 pinch freshly ground black pepper
- 1.6 oz butter, melted, plus a little extra to grease
- 0.6 cup single cream
Details
- Cuisine: British
- Recipe Type: Potato
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 6
Step-by-step
- Preheat the oven to 220°C/400°F/gas mark 7.
- Rub off any excess dirt from the potatoes and put them unpeeled into a pan. Cover with cold water and add the salt. Cover with a lid, bring to the boil and cook until just tender. The timing will depend on their size, but they should be soft around the edges and slightly firm in the centre. Set aside for them to cool completely.
- Peel the skins from the potatoes and discard. Using a coarse grater, grate the potatoes into the buttered dish, seasoning between the layers with salt and freshly ground black pepper. Do not press down – they should be light and fluffy.
- Pour over the melted butter and cream, and bake for 20–25 minutes, or until crisp and golden brown.
This recipe is from the new edition of Mary Berry Cooks up a Feast by Mary Berry and Lucy Young. Published by DK (3 October 2019, £25), DK.com.
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