Potato Gratin


Potato Gratin
Servings: 8


75g butter
8 medium-large potatoes (floury variety), thinly sliced
1 large onion, thinly sliced
400ml vegetable or chicken stock (use a low-salt variety, if possible)
salt and freshly ground pepper
1 cup grated cheese (optional)

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100037


Who can resist this traditional scalloped potato dish? Make enough to ensure there's leftovers!


Preheat oven to 180C.  Grease an ovenproof dish with butter.

Arrange sliced potatoes and onions in layers over the base of the prepared dish.  Dot with remaining butter and pour in the stock - if you are in a hurry you can reduce the cooking time by heating the stock first.  Season wth salt and pepper to taste.

Ensure the potatoes are completely submerged in the stock.  Press them down if you need to.  Bake for 45 minutes or until potatoes are just tender and beginning to turn golden brown on top.

Sprinkle cheese on top, if using, and grill until golden.


Side Dishes
Savoury Baked Dishes

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