The combination of two types of cheese, alongside various herbs, add depth and gorgeous flavours to this classic
Yield
Serves 8
Prep Time
35mins
Cook Time
50mins
Difficulty Level
Download or Print

Amplify your love for cheese and potatoes with this potato gratin recipe that features thinly sliced potatoes stacked upon gooey cheese and heavenly herbs.

Ingredients

  • 300 ml pouring cream
  • 1 cup (250 ml) milk
  • 50 g butter
  • ¼ tsp ground nutmeg
  • 2 cloves garlic, bruised
  • 3 sprigs fresh thyme
  • 1.5 kg potatoes
  • 1 cup (120 g) coarsely grated smoked cheddar (see tips)
  • ½ cup (40 g) coarsely grated parmesan
  • Sprigs fresh thyme, extra, to serve
01.

Microwave cream, milk, butter, nutmeg, garlic and thyme in a medium microwave-safe jug on high for 2 mins or until just below boiling point. Stir well to melt butter; stand for 15 mins. Discard garlic and thyme.

02.

Meanwhile, preheat oven to 200 C. Grease a 2 litre (8 cups) shallow ovenproof dish.

03.

Use a mandoline or V-slicer to slice potatoes thinly. Layer potato and cheddar in dish; pour cream mixture over the top. Cover dish with greased foil.

04.

Bake gratin, covered, for 45 mins. Remove foil; sprinkle gratin with parmesan. Bake, uncovered, for a further 20 mins or until potato is tender and browned. Stand for 10 mins before serving, topped with extra thyme.

TIP Use a floury variety of potato such as spunta, desiree or russet burbank for this recipe. You could use vintage cheddar or blue cheese instead of the smoked cheddar, if you like.

Photo: bauersyndication.com.au

Download or print the recipe