Cheesy Potato Gratin

Cheesy Potato Gratin

Add some mature grated cheese instead of parmesan as an alternative. cover loosely with a tin foil if the top colour too fast!
5 from 2 votes
Course Main Course, Side Dish
Cuisine French
Servings 4


  • 4-6 potatoes
  • 2 cloves garlic crushed
  • 300 ml cream
  • 200 g Emmenthal or other cheeses
  • Salt and pepper


  • Preheat the oven at 160°C/325F/Gas Mark 3.
  • Peel and cut potatoes into thin slices and crush the garlic and toss if desired in a bowl with some salt and pepper.
  • Arrange the potato in layers in a baking dish.
    Sprinkle the cheese and pour over the cream and extra seasoning.
  • cover loosely with tin foil and Place in the oven for at least 90-100 minutes or until the potatoes are cooked through and softened when pierced with a knife.
  • Remove from the oven and keep warm until ready to serve.
    Enjoy hot best on the same day.
Keyword cheese, gratin, Kevin Dundon, potatoes

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