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Mary Berry Potato Gratin

Mary Berry Potato Gratin recipe
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Mary Berry Potato Gratin is a baked potato dish in which thin slices of potatoes are layered with cream, cheese, garlic, and seasoning. As the gratin bakes, the potatoes absorb the creamy mixture, becoming soft and flavourful while the top layer turns golden and crisp. It’s a slightly indulgent dish known for its silky texture, savoury depth, and irresistible aroma. This classic gratin pairs beautifully with meat, poultry, and vegetarian main dishes.

Ingredients

  • 1kg potatoes, peeled and thinly sliced

  • 300ml double cream

  • 150ml milk

  • 2 garlic cloves, crushed

  • 100g grated Gruyère or cheddar cheese

  • Fresh thyme, or ½ teaspoon dried thyme

  • Salt and black pepper, to taste

  • Optional: A pinch of nutmeg for warmth

Instructions

  • Slice the potatoes evenly – Cut 1kg potatoes into thin slices (about 3mm) for quick and consistent cooking.

  • Prepare the cream mixture – Combine 300ml double cream, 150ml milk, crushed garlic, thyme, salt, pepper, and optional nutmeg.

  • Layer the potatoes – Arrange a layer of potatoes in the dish, seasoning lightly as you go.

  • Pour over the cream mixture – Add enough cream mixture to just cover the potatoes.

  • Add cheese between layers – Sprinkle a little cheese between layers for enhanced flavour.

  • Top with cheese – Finish with a final layer of potatoes and a generous sprinkle of cheese.

  • Cover and bake – Cover with foil and bake at 180°C (350°F) for 45 minutes until potatoes soften.

  • Uncover and brown – Remove foil and bake for another 20 minutes until golden and bubbly.

  • Rest before serving – Allow the gratin to sit for 5 minutes to firm up for neat slices.

Find it online: https://maryberrycooks.co.uk/mary-berry-potato-gratin/