Potato Gratin

Cooking methods: Baking, frying

  • PREPARATION TIME: ​15 minutes
  • COOKING TIME: 30 minutes

The method of cooking ‘au gratin’ originated in French cuisine. Gratin dishes are baked or cooked under a grill, using breadcrumbs, grated cheese, egg and/or butter to form a golden crust on top. It is traditionally served in its shallow baking dish, known as a ‘gratin dish’.


  • 600g ‘Fluffy’ variety, King Edwards or Maris piper potatoes
  • 500ml Chicken or vegetable stock, hot
  • 1 medium size onion, peeled, cut in half and sliced thinly.
  • ¼ tsp fresh thyme leaves (you can use dried)
  • 40g grated mature cheddar cheese
  • 1 tbls bread crumbs
  • Milled pepper and salt


  1. Pre-heat the oven at 200c
  2. Wash the potatoes under cold running water to get rid of any surface dirt, but leave the skin on.
  3. Find a shallow oven proof dish, skillet or frying pan to cook the potatoes in, it needs to have a capacity of 1 – 1.5 litres, ideally with shallow sides between 5 -8 cm deep.
  4. Thinly slice the potatoes, they need to be no thicker than a ten pence piece, cover the bottom of the dish evenly with the slices of potato, sprinkle a layer of onion on top, followed by a pinch of thyme and some milled pepper and tiny pinch of salt. Repeat this process until all the potatoes have been used and the dish is full.
  5. Slowly pour the stock over the top, until the dish or pan is three quarters full, cover with a lid or piece of foil and place in the oven for about 20 minutes.
  6. Remove from the oven after twenty minutes and lift the lid or foil, now sprinkle the cheese and bread crumbs over the top and return to the oven for a further ten minutes, without the lid.
  7. Once browned the potato gratin is  ready  to be enjoyed as it is or as part of a lunch or main meal.

Suitable potato varieties

Fluffy, such as King Edward or Maris Piper


  • Shallow oven-proof dish or frying pan with lid
  • Vegetable knife
  • Chopping board
  • Measuring jug
  • Oven gloves

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