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Neil Perry's Potato Gratin

Neil Perry
Warm up from the winter blues, or serve cold as a moreish addition to any summer barbeque, enjoy this classic Potato Gratin recipe all year round.
Prep Time 10 mins
Cook Time 40 mins
Course Side Dish
Servings 6

Equipment

  • Oven
  • Mixing bowl
  • Shallow round baking dish
  • Sharp knife or Mandolin

Ingredients
  

  • 500 g Dakota Chief potatoes
  • 250 ml Cream
  • Sea salt
  • Freshly ground white pepper
  • 30 g Unsalted butter, melted
  • 30 g Freshly grated Gruyere cheese
  • 20 g Freshly grated Parmesan cheese

Instructions
 

  • Wash and peel potatoes
  • Use mandolin to thinly slice potatoes into approximately 1mm thin slices
  • Place sliced potatoes into bowl
  • Add 2 pinches Sea Salt
  • Add cream to bowl and gently mix through sliced potatoes
  • Place potatoes flat, overlapped and evenly in lightly greased (with unsalted butter) baking dish, stopping every now and then to add another pinch of salt, until all potatoes are in place
  • Pour remainder of cream from mixing bowl over the top of the potatoes until just over half way up the baking dish, don't overfill to avoid the potatoes becoming too creamy
  • Add another pinch of salt across the top
  • Add freshly grated cheeses over the top, covering evenly
  • Place baking dish in preheated oven at 180°C and cook for 40 to 50 minutes until golden brown, use a paring knife to test if the potatoes are super tender
  • Serve hot and enjoy!

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