Crunchy Potato Gratin

Crunchy Potato Gratin

4.17 from 6 votes
Course Main Course, Side Dish
Cuisine Irish
Servings 4


  • 6 potatoes cut into thin slices
  • 300 ml cream
  • 300 ml milk
  • 1/2 bulb garlic crushed
  • 100 g bread diced
  • 50 g parmesan grated
  • 3 tbsp pine nut optional
  • 1 tsp thyme leaves
  • Salt and pepper


  • Preheat the oven at 150°C.
  • Over a medium heat, in a large pan, bring to the boil the cream, milk and crushed garlic, add the sliced potatoes to the saucepan and continue to simmer for a further 2-4 minutes to part cook the potatoes slices. Remove from the heat.
  • Using a slotted spoon, lift and transfer the slices of potatoes and garlic onto the ceramic dish.
  • Pour the warm creamy mixture until fully covering the potatoes. Press slightly to ensure no gap has been forgotten.
  • In a bowl, combine the bread pieces, parmesan, thyme, and pine nuts. Season with salt and pepper.
  • Scatter the mixture over the potatoes and cover loosely with a tin foil or parchment paper.
  • Place in the oven for at least an hour or until the potatoes are softened, and the creamy sauce has been absorbed with a crunchy topping from the bread mixture.
  • Serve warm.
Keyword bread, christmas, cream, gratin, Kevin Dundon, nuts, potato

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