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Sadia Hussain

Mar 23, 2019

Potato Gratin Recipe

Potatoes are one of my best friends! Especially when they appear in this cheesy, garlicky potato gratin.

Even though this dish has just a few simple ingredients, it dresses up quite fancy and decadent. Potato gratin is happily welcome at any table as a delicious side or, as I like it, a main dish with a leafy, green salad on the side.

There's nothing like a little carb indulgence every now and then and really, what could be better than carbs smothered in cream, cheese and butter 😋. For me, the best part of this dish is the garlic fragrance and taste that comes out with every bite.

I urge you to make potato gratin for lunch or dinner and devour leftovers the next day.

Potato Gratin Recipe

Sadia Hussain




1 Hour 30 Minutes


  • 1 kg/2lbs potatoes (about 7 medium-sized potatoes)

  • 1 garlic clove, cut in half

  • 1 1/2 cups heavy cream

  • 1 1/2 cups full fat milk

  • 1 teaspoon cornflour

  • 1 teaspoon salt or to taste

  • 1/2 teaspoon black pepper, or to taste

  • 1 tablespoon unsalted butter

  •  2 cups sharp Cheddar cheese, shredded

  • 1/2 cup Gruyere cheese, shredded

  • Fresh Thyme (optional but recommended)


  1. Preheat oven to 180C/350F.

  2. Fill a large bowl with water.

  3. Slice potatoes about an 1/8" thin and soak in water as you slice.

  4. When potatoes are sliced, drain water and pat dry with a paper towel or tea towel.

  5. Rub cut garlic all over a 10" baking dish.

  6. In a small pan, gently heat cream, milk, salt, black pepper and garlic clove used to rub baking dish.

  7. Mix in cornflour.

  8. Start layering sliced potatoes in baking dish, slightly overlapping each one, covering the entire bottom of the baking dish.

  9. Top potato slices with some sharp Cheddar cheese and some Gruyere cheese.

  10. Layer another layer of overlapping potato slices.

  11. Top potato slices with some sharp Cheddar cheese and some Gruyere cheese.

  12. Layer the last layer of overlapping potato slices.

  13. Take out garlic pieces and pour cream mixture over potatoes.

  14. Cover with foil and bake 1 hour 15 minutes.

  15. You will have to check potatoes after 1 hour by poking them with the tip of a knife to check if tender. If potatoes are tender, uncover and top with remaining cheese.

  16. Put oven on broil setting, dot potatoes with butter and place in oven on top rack until golden and bubbly.

  17. Take out of oven, sprinkle with chopped thyme and rest for 10 minutes before digging in.

Tips and Bits

I place a cookie sheet or a pizza pan under my baking dish to catch any drips during baking.

Store leftovers covered, in fridge.

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