Creamy Potato Gratin

Warning: This recipe contains large traces of cream and butter – stop reading now if you’re an anti-fat freak ;-)

OK, I know what you’re thinking – if she’s not making cake, then she’s churning out creamy potato gratins. Not true really. What you see on my blog is just a snapshot of the food I make at home. I just happen to think that some things are more ‘blog-worthy’ than others. I am, however, a firm believer that all things ‘naughty’ are allowed once in a while, as long as you have an active lifestyle.

This gratin is one that I like to make now and again to accompany a good roast dinner. It’s particularly good if you are not serving a sauce with your dish. I was thrilled to be able to take this gratin to a whole new level recently when I discovered that my local green grocer sells King Edward potatoes. They totally rock and are so perfect for this dish. Have no fear though, other potatoes have been doing the job fine for me since I started making this dish about 10 years ago.

2kg potatoes, preferably floury (e.g. King Edward)
500 ml milk
500ml cream
1 onion, sliced
2 cloves garlic, chopped
1 tablespoon salt
50g butter

Preheat the oven to 240° C

Peel the potatoes and cut into thick slices. Put them in a large saucepan* along with the milk, cream, onion, garlic & salt. Bring to the boil and then let it simmer, covered, until the potatoes are just tender. (Watch it doesn’t boil over as it makes a right mess!) Transfer it all to an ovenproof dish – although the photo shows the gratin in a small dish, I usually use a large rectangular one. Dot small knobs of butter over the top of the potatoes and place in the oven for 15 minutes or so, until golden brown.

*It can be a challenge to clean the bottom of the pan afterwards. I use a tip from Nigella, which is to let it steep with a little dishwasher detergent – works every time :)

Based on a recipe from ‘Nigella Bites’


  1. Donna
    Posted November 14, 2010 at 2:41 pm | Permalink | Reply

    You just CANT beat it Kerry! Pure comfort food! Love it!x

  2. Lina
    Posted November 14, 2010 at 4:00 pm | Permalink | Reply

    I feel that the warning had my name tagged on…haha I’ll have to try it, even with the cream and butter.

  3. Posted November 14, 2010 at 7:13 pm | Permalink | Reply

    Excuse me while I wipe the drool from my mouth. The potatoes look amazing!

    • Posted November 15, 2010 at 8:24 am | Permalink | Reply

      Haha! I take that as a sign you’re feeling better…or perhaps just a good day?

  4. Posted November 15, 2010 at 11:09 am | Permalink | Reply

    Ohhhh, hvor ser det dog LÆKKERT ud!!! De må prøves og det kan da kun gå for langsomt :-)

    Mange hilsner

  5. Posted November 15, 2010 at 1:15 pm | Permalink | Reply

    Du bliver ikke skuffet, Birthe ;-)

  6. Posted November 17, 2010 at 9:42 pm | Permalink | Reply

    You have a beautifully designed blog.

  7. Posted November 20, 2010 at 5:17 pm | Permalink | Reply

    Amazing photos once again. You are making me (even more) hungry,

  8. Lina Bluteau
    Posted January 23, 2011 at 7:20 pm | Permalink | Reply

    Oh my! I used the written amount of cream but forgot all about the butter. It was divine! Oh my creamyness… Amazing.
    thanks Miss foody two shoes!

  9. Posted December 31, 2012 at 6:08 pm | Permalink | Reply

    Since finding this recipe I’ve been using it religiously for my gratin needs but just realized I’ve never commented. So here it it, thank you SO SO much for this great recipe!
    And happy new year!

    • Posted January 2, 2013 at 7:39 am | Permalink | Reply

      Thanks so much for the feedback, Line. It means a lot. I’m glad you too enjoy this recipe :) Happy New Year from Copenhagen!

Post a Comment

%d bloggers like this: