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Cheesy potato gratin

  • 0:20 Prep
  • 1:00 Cook
  • 10 Servings


  • 2 3/4 cups Coles Brand thickened cream
  • 3/4 cup full-cream milk
  • 1 1/2 tablespoons fresh thyme leaves
  • 2 cloves garlic, finely chopped
  • 1 1/2 kg brushed potatoes (about 8), peeled, cut into 5mm-thick slices
  • 250g vintage cheddar cheese or gruyere cheese, grated


  • 1
    Preheat the oven to 180C or 160C fan-forced.
  • 2
    In a large jug or medium bowl, stir the cream, milk, thyme, and garlic to blend. Season to taste with salt and pepper.
  • 3
    In a large oval or 33cm x 22cm x 5cm rectangular baking dish, arrange about one-quarter of the potatoes over the baking dish, overlapping the slices slightly and forming 1 layer. Sprinkle with salt and pepper. Drizzle over one-quarter of the cream mixture then sprinkle with one-quarter of the cheese. Repeat to form four layers in total.
  • 4
    Bake uncovered for about 1 hr, or until the potatoes are just tender, the cream mixture bubbles thickly, and the gratin is golden brown on top. Cool slightly and serve.

Source: taste.com.au


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