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
- Pre-heat the oven at 200c
- Wash the potatoes under cold running water to get rid of any surface dirt, but leave the skin on.
- 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.
- 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.
- 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.
- 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.
- 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