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Mary Berry Creamy Potatoes au Gratin

Mary Berry Creamy Potatoes au Gratin - recipe card
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Thinly sliced potatoes layered with rich cream, savory onion, and melted cheese, baked until golden and bubbling. A luxurious side dish with a tender, milky interior and a crisp, cheesy crust.

Ingredients

Scale
  • 2 tablespoons unsalted butter, softened, plus extra for greasing the dish
  • 1 garlic clove, halved
  • 1 1/2 pounds (about 4 medium) waxy potatoes such as Yukon Gold or Maris Piper, peeled and sliced into 1/8-inch-thick rounds
  • 1 small onion, thinly sliced (about 1/2 cup)
  • 1 1/4 cups heavy cream (double cream)
  • 1 cup (4 ounces) grated Gruyère or sharp cheddar cheese
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 1-quart gratin dish or shallow baking dish with butter. Rub the cut sides of the garlic clove all over the bottom and sides of the dish to impart a subtle garlic flavor, then discard the clove.
  2. In a large bowl, combine the sliced potatoes and onion. Pour the cream over the mixture, add salt, pepper, and nutmeg, and toss gently until every slice is evenly coated with the seasoned cream.
  3. Arrange one third of the potato and onion mixture in the prepared dish, overlapping the slices slightly in an even layer. Sprinkle with one third of the grated cheese. Repeat layering twice more, finishing with the remaining cheese on top.
  4. Dot the top with the 2 tablespoons of softened butter, distributing small pieces evenly over the surface to promote browning and enrich the crust.
  5. Cover the dish tightly with aluminum foil. Bake for 30 minutes, allowing the potatoes to steam and become tender without the top burning.
  6. Remove the foil and continue baking for an additional 20 to 25 minutes, or until the top is deeply golden brown and bubbly, and a knife inserted into the center meets no resistance from the potatoes.
  7. Let the gratin rest for 10 minutes before serving. This resting time allows the cream to set slightly, making it easier to portion and ensuring the layers hold together.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 15-20 minutes until hot. To freeze, wrap the baked and cooled gratin tightly; freeze for up to 1 month. Thaw overnight in the refrigerator and reheat, though the texture may become slightly grainy.

Nutrition

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Find it online: https://maryberrycooks.co.uk/mary-berry-creamy-potatoes-au-gratin/