Now don’t get me wrong, I love a good mash but sometimes you just want to zhuzh up your potato game. Let me introduce you to my one of my favourite ways to cook potatoes: potato gratin or potato au gratin which is a French method of baking your potatoes in an aromatic cream and topped with toasty cheese.

Transform everyday potatoes into an elegant side dish with this classic French potato gratin. This recipe elevates the humble potato by layering tender slices with aromatic cream and finishing with golden, bubbling cheese – creating a dish that’s both comforting and sophisticated.

Key Ingredients & Substitutions

1. Potatoes: Russet, Maris Piper or any good starchy potato will do. Tip to cut down on the cooking time is to blanch your potatoes in boiling water and get it half cooked – the rest of the work will be in the oven.
2. Cream: honestly you can flavour your cream however you like. You can add spices to make it more interesting. Any combo that goes well with potatoes will work. Alternative would be half-and-half but it will be less rich.
3. Aromatics: i went with garlic, shallots and rosemary – this flavour combo is a classic for a good potato gratin but don’t limit yourself! You could also use thyme, sage, bay leaves, roasted garlic, leeks etc!
4. Cheese: Freshly grated is also recommended over packaged grated cheese! And use ged Parmesan for sharper flavour if this is what you prefer. Alternatives could be gruyere, comte, sharp cheddar.

Pro Tips for Perfect Gratin

Potato Preparation:

• Slice all potatoes to uniform thickness (3mm/⅛ inch)
• Keep sliced potatoes in cold water to prevent browning
• Pat dry thoroughly after blanching
• Don’t over-blanch – they should be just tender

Cream Infusion:

• Warm cream slowly to avoid scorching
• Let aromatics steep for full flavor
• Season generously – potatoes need salt

Make-Ahead and Storage

• Can assemble 24 hours ahead
• Store covered in refrigerator
• Reheat covered at 350°F/175°C
• Keeps 3-4 days refrigerated. Can freeze but texture may change

This elevated potato dish is perfect for special occasions or when you want to make everyday meals more special. The combination of tender potatoes, flavorful cream, and golden cheese creates an impressive side dish that pairs beautifully with any main course.CopyRetry

Ingredients

1kg / 2.2 pounds potatoes (roughly 4 potatoes – Russet, Maris Piper or any starchy potatoes)
300ml heavy cream
2 sprigs rosemary or thyme
3 garlic cloves, crushed
1 shallot, minced
parmesan cheese
parsley for garnish

Method

1. Preheat oven to 220C/430F.
2. Wash, peel and slice your potatoes thinly, roughly 3mm or 1/8th of an inch thick. Highly recommend you to use a slicer, it’s easier and faster!
3. Bring a pot of water to boil and drop the potato slices in for 5 minutes or until the potatoes are tender. Drained and set aside.
4. In a separate pot, combine the cream, garlic, rosemary/thyme, shallot with a generous pinch of salt and pepper. Bring the pot to a simmer and let it continue to simmer for 5-10 minutes. Scoop out the herbs and crushed garlic.
5. Start lining up your potato slices into a baking dish, in whatever pattern you prefer. Pour the hot cream over the potatoes and grate over a generous portion of cheese.
6. Cover with foil and bake for 30-40 minutes. Remove foil and let the cheese get golden and toasty for roughly 5-10 more minutes. Garnish with parsley.