Creamy Potato Gratin
by Nigella. Featured in NIGELLA BITESIntroduction
My not entirely orthodox way of turning out this otherwise classic dish of cream-softened potatoes has a lot going for it.
For US cup measures, use the toggle at the top of the ingredients list.
My not entirely orthodox way of turning out this otherwise classic dish of cream-softened potatoes has a lot going for it.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6-8
- 2 kilograms floury potatoes (such as King Edward or Maris Piper)
- 500 millilitres full fat milk
- 500 millilitres double cream
- 1 onion (peeled)
- 2 cloves garlic (minced)
- 1 tablespoon Maldon sea salt flakes
- approx. 50 grams unsalted butter
- 4½ pounds floury potatoes (such as King Edward or Maris Piper)
- 2 cups whole milk
- 2 cups heavy cream
- 1 onion (peeled)
- 2 cloves garlic (minced)
- 1 tablespoon soft sea salt flakes
- 3 tablespoons unsalted butter
Method
- Preheat the oven to 240°C/220°C Fan/gas mark 8/450ºF.
- Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approx. 1cm / ¼ inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterwards, but any excuse for long, lazy soaking rather than brisk pre- or post-prandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really dauntingly stuck with cooked-on gunge, it's more effective to soak them in hot water and a fabric conditioner sheet for the tumble dryer (or some laundry detergent) rather than washing-up liquid.
- Use some of the butter to grease a large roasting tin (37 x 30cm / 15 x 12 inches) and then, after removing the onion, pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10-20 minutes and then serve.
- This is not the most labour-saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything, in the days that follow.
- Preheat the oven to 240°C/220°C Fan/gas mark 8/450ºF.
- Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approx. 1cm / ¼ inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterwards, but any excuse for long, lazy soaking rather than brisk pre- or post-prandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really dauntingly stuck with cooked-on gunge, it's more effective to soak them in hot water and a fabric conditioner sheet for the tumble dryer (or some laundry detergent) rather than washing-up liquid.
- Use some of the butter to grease a large roasting tin (37 x 30cm / 15 x 12 inches) and then, after removing the onion, pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10-20 minutes and then serve.
- This is not the most labour-saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything, in the days that follow.
Additional Information
MAKE AHEAD / STORE:
The dish can be assembled up to 3 days in advance. Simmer the potatoes then transfer to the greased roasting tin. Cool, press a piece of baking parchment onto the surface of the potatoes (to prevent discolouration), cover and refrigerate as quickly as possible and within 2 hours. Store in the fridge until needed. Uncover and bake the gratin, allowing approximately an extra 20 minutes baking time if cooking from chilled. Check the gratin is piping hot in the centre before serving.
MAKE AHEAD / STORE:
The dish can be assembled up to 3 days in advance. Simmer the potatoes then transfer to the greased roasting tin. Cool, press a piece of baking parchment onto the surface of the potatoes (to prevent discolouration), cover and refrigerate as quickly as possible and within 2 hours. Store in the fridge until needed. Uncover and bake the gratin, allowing approximately an extra 20 minutes baking time if cooking from chilled. Check the gratin is piping hot in the centre before serving.
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Show more commentsThis is such great recipe! Minimal effort and delicious result. The only change I made is to add cheese from a local farmer. This gratin and tartiflette are my favourite autumn and winter foods.
To my mind this is the only way a gratin should be cooked. Nigellas recipe has been a staple in my house for decades (yes we are that old now) it is utterly delicious.
I have been using this recipe for family and friends since the book came out in the early 2000's it's a winner every time, never goes out of favour and it's my daughters particular favourite - she's 30 now !
I have made a version of this gratin for years, although I must admit I never use milk, its cream or nothing and lots of butter. Occasionally it can't hurt right? Then lots of cheese on top at the end. Yum! One of life's potato heavenly pleasures. No onion and asafoetida instead, for that garlicky without garlic taste. We can't all eat garlic and onion so I make it my own.
Gorgeous! Add cheese and sliced tomato and you have lunch.
Aaah! I simply loved it. I tried it and it came out to be a huge success..Kudos!
This is the best version I've used for this dish. I always make it for dinner parties whilst also doubling up and freezing portions for 2 in small lasagne dishes. I've started using a mandolin to slice the potatoes which halves the time!! Although they don't come out as quarter inch slices, it makes no difference whatsoever as long as quality potatoes are used.
Aaahh .. So that's what it's called. I had a similar dish, but more garlicky, in a restaurant back in the 70s. Loved it, and after a few attempts finally copycatted it. So it's been a mainstay for around 40 years. My version is milk with a bit of water added (doesn't seem to boil over as much) with lots of chopped garlic in the initial cooking, adding cream and more milk, if necessary, when it's time to go into the oven. Sometimes I add chopped chives, or parsley, coz the green bits make me think 'healthy'. In Australia a sort-of similar dish, and commonly encountered, is referred to as Potato Bake and the 'flavouring' comes in packets. Slice spuds into an oven dish, mix powder with liquid (milk, I think) and bake. The top potatoes are never cooked properly. And who knows what else is in the powder. Yuk! But pleased to say that my daughter cooks it as I do. BTW, I use laundry powder with a splash of ammonia to clean my oven racks and shelves. Soak overnight and the burnt gunk just washes off.
I have made a version of this with sauteed fennel and onions - absolutely delicious. My husband suggested it for Christmas!
Best ever potato recipe Nigela .. Thanks.
Fabulous recipe Nigella
Delicious.... It does take a bit of effort to make however, very worthwhile the end result. I made this dish as part of our xmas menu the day before to save time on xmas day. It reheated beautifully and my teen children fought over the left overs.