The combination of two types of cheese, alongside various herbs, add depth and gorgeous flavours to this classic
Serves 8
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Amplify your love for cheese and potatoes with this potato gratin recipe that features thinly sliced potatoes stacked upon gooey cheese and heavenly herbs.


  • 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

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.


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


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.


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.


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