1 min read

Gratin Potato

Gratin Potato
Gratin potato, served with honey mustard chicken, beans and roasted red pepper

This decadent dish features thinly sliced potatoes layered with a velvety, garlicky cream sauce. Each bite delivers a perfect balance of creamy richness and subtle garlic flavour. This versatile recipe is a perfect side dish and can be made in advance to make feeding a crowd a breeze. 


  • 1.5kg (3lb 4 oz) potatoes
  • 1 leek, thinly sliced
  • 1 clove of garlic, crushed
  • A few sprigs of fresh thyme or rosemary
  • 1 cup cream
  • Butter and oil for sweating
  • Salt and pepper


  • Peel the potatoes, then thinly slice using a mandolin if you have one.
  • Wash the leek well to remove the hidden dirt.
  • Gently sauté the leek, garlic and thyme in a drizzle of oil and butter, until soft.
  • Add the cream and reduce until thick.
  • Season well.
  • Pour over the potatoes and mix through.
  • Prepare an oven dish with tinfoil and then baking paper.
  • Press the potatoes into the prepared dish, making sure you have the corners well filled. 
  • Top with another piece of baking paper and cover with tinfoil.
  • Bake at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 40 minutes to an hour or until soft when you prick with a skewer.
  • Remove from the oven and weigh down with a similar sized oven tray or tinned vegetables to press it together.
  • Refrigerate once cool.
  • The following day, remove from the oven tray and slice into portions.
  • Arrange on a flat oven tray and warm through/brown before serving. This will take approximately 30minutes at 180 degrees Celsius.