Creamy potato gratin
Serves 6 as a side · 1 hour 25 minutes · Cream Lux oven dish
A creamy potato gratin of thinly sliced potatoes, cream, garlic and mature cheese. In the enamelled steel oven dish it bakes evenly and goes straight to the table.
Potato gratin is thinly sliced potato baked in cream and milk with garlic and grated cheese until tender with a golden top. Slice the potatoes evenly, let the liquid come almost to the top layer and rest the gratin for ten minutes before serving so it sets.
Ingredients
Serves 6 as a side
- Butter for the dish
- 1 kg waxy potatoes
- 1 garlic clove
- 300 ml double cream
- 200 ml milk
- 1½ tsp salt
- ½ tsp white pepper
- 150 g grated Västerbotten cheese or Gruyère
Method
- Heat the oven to 200 °C. Butter the oven dish.
- Peel the potatoes and slice them 2–3 mm thick, ideally with a mandoline. Do not rinse the slices.
- Finely grate the garlic and stir it into the cream and milk with the salt and white pepper.
- Layer the potato slices in the dish, scattering half the cheese between the layers. Overlap the top layer neatly.
- Pour over the cream mixture so it comes just below the top layer. Scatter over the rest of the cheese.
- Bake in the middle of the oven for 50–60 minutes until the potatoes are tender when pierced and the top is golden brown. Rest for 10 minutes before serving.
Why it works
Enamelled steel spreads the oven's heat evenly, so the gratin cooks through in the middle and at the edges at the same time. Baked-on cream and cheese lift from the smooth enamel after a short soak, and the dish looks good enough to take straight to the table.
FAQ
How long does potato gratin take in the oven?
At 200 °C it takes 50–60 minutes, depending on how thinly the potatoes are sliced. It is ready when a knife slides easily through the middle.
Can I make potato gratin the day before?
Yes, bake it fully, cool and refrigerate. Reheat under baking paper at 175 °C for about 25 minutes.
Why has my potato gratin split?
Usually because there is too much milk or the oven is too hot. With more cream than milk and 200 °C, the sauce holds together.
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