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Potato gratin (no cream)
This is a nice easy dish that you can bung in the oven and forget about, while you cook something to go with it!
- Recipe:
Sent in by Noreen from Havering
- Difficulty: Easy
- Serves 6
- Gluten Free
- Vegetarian
- Freezable
Preparation
- Total time
- 1 Hr 25 Mins
- Preparation time
- 15 Mins
- Cooking time
- 1 Hr 10 Mins
1 onion (large)
4 potatoes (large)
garlic (1x clove), crushed
100ml milk
50g cheddar cheese (mature)
1 tsp black pepper
Slice the onion finely
Peel and thinly slice 4 large potatoes
Fry the onion and garlic in a drop of oil until soft then layer it and the potatoes in a gratin dish
Season and add some of the cheese
Pour over 100ml of milk or cream and add more grated cheese
Bake at 180'C/gas mark 4 for 60-90 minutes, or until the potatoes are tender
Turn up the oven for the last 10 minutes of cooking time, so that the top crisps up
You will need
Gratin dish - This one is crafted from durable cast iron and even comes with a a heat resistant wooden stand for serving. You can find it here at Amazon.
Potato peeler - This Y-peeler shape is easy to manoeuvre and works with every grip. See more details here at Wilko.
Tips
The milk and cheese give this a lovely creamy flavour - without having to use cream! (Though if you want to make it super decadent, you could swap some or all of the milk for single cream).
To speed up the cooking time, par boil the potato slices in boiling water for 5 minutes, drain and place in the dish as above - cook for approx 30-45 minutes.
The easiest way to get super thin potato slices is to use a mandoline slicer, though not many of us have one of those hanging around our kitchen! Instead, you could try using a vegetable/potato peeler to cut thin slices, or just use a very sharp and thin knife, and take your time! If using a knife, cut the potato in half first, so you can lay each half flat side down on the chopping board, for easier slicing.
Variations
Try using 2 sweet potatoes and 2 normal potatoes
Sprinkle on a couple of tbsp of fresh bread crumbs for a crispy topping
Why not try adding some strips of cooked bacon?
Reviews
Gillian L(213)
★★★☆☆ Rated 3 out of 5 stars.A good dish reminiscent of potatoes Boulanger, but I personally prefer it made using cream, and gruyere cheese (less oily than cheddar also in keeping with the original dish) Made with cream, of course, makes it very calorific, but a delicious and decadent occasional treat to go with roast lamb.
Reviewed on 12/06/20
Guest
★★★★★ Rated 5 out of 5 stars.I made this tonight for dinner, I parboiled the potatoes and used 200ml chicken stock and 200ml milk. This turned out to be too much liquid, but it still tasted delicious, will be making again.
Reviewed on 31/03/15
Guest
★★★★☆ Rated 4 out of 5 stars.I absolutley love Potatoe Gratin.
Reviewed on 23/02/15
