A classic French oven dish that is often confused with gratin dauphinois. Unlike the French version, this gratin is made with eggs and cheese, which gives a firm, creamy and lightly airy structure. Perfect as a side dish with meat, game or a festive meal.
Potato gratin
Potato gratin
Method
01
Prepare
Preheat the oven to 175 °C. Peel the potatoes and cut them into thin slices of approx. 2–3 mm. Generously grease an ovenproof dish with butter.
02
Make the cream mixture
Whisk the eggs loose in a large bowl. Finely chop the garlic and add. Add the cream, milk, white pepper, salt, nutmeg and thyme. Finely chop the parsley and mix through. Stir until even.
03
Assemble the gratin
Add the potato slices to the cream mixture and gently turn over until every slice is well coated. Pour into the greased ovenproof dish, press down lightly and sprinkle generously with the grated cheese.
04
Bake
Bake for approx. 45 minutes in the middle of the oven, until the top is golden brown and the potatoes soft. Leave to rest for a few minutes before serving.
05
Serve
Serve as a side dish with steak, rack of lamb or grilled chicken. Also delicious with a fresh salad for a complete meal.
Tips & notes
Use waxy potatoes (Charlotte, Nicola or Agria) so the slices keep their shape and don't fall apart in the cream mixture. Cut the slices as evenly as possible, preferably with a mandoline, so the gratin is cooked evenly throughout. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace part of the milk with cream for an even richer gratin.
- Add thin slices of garlic between the layers for extra flavour.
Contains:
Eggs
Milk
Serve with
| Calories | 435 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 39 g |
| Fat | 24 g |
| Fibre | 5 g |
Estimated values, calculated from standard nutritional values per ingredient.
