Divine Potato Gratin

Step-by-step method

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At a glance

You're making a creamy potato gratin that comes together quickly with just slicing, mixing, and baking. The trickiest part is getting those potato slices nice and thin and even (a mandoline helps here!), but then it's smooth sailing as everything gets coated in silky cream and cheese before spending about an hour in the oven until it turns gorgeously golden on top.

  1. Slice the potatoes

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    Slice the potatoes

    Peel the potatoes, wash them and pat dry. Slice into very thin slices. You can use the slicing attachment on a food processor or a hand-held mandoline, similar to the one shown in the photo. The slices should be thin and even.

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  2. Grate the cheese

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    Grate the cheese

    Put the potatoes into a large bowl and grate the cheese straight over them, coarsely. Season with salt and pepper.

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  3. Pour in the cream

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    Pour in the cream

    Pour in the cream and mix thoroughly, so that every potato slice is coated in cream.

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Divine Potato Gratin

bohynekuchyne
Active time total 1 h 25 min
Prep 23 min Cook 1 h 2 min
6 Ingredients
6 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 6 ingredients

Adjust servings

What's in it?

804 kcal

Calories

33 g

Carbohydrates

70 g

Fats

23 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

For today's recipe I'd like to borrow my other half's favourite phrase: 'Such a silly little thing, and yet so good.' And yes, he's right. Potato gratin with cream isn't rocket science. This humble side-dish staple – potatoes – is transformed into something truly divine simply by slicing them thinly and baking them in silky cream.

Gluten-free Vegetarian High-protein Side Dish Comfort food

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