Potato gratin | Marqt.no

Potato gratin

Pontus Hagman

The most perfect and simple side dish! A classic! 

We love to serve it with honey glazed salmon

Serves: 4-6 people

Prep: 25 min

Cooking: 45 min


  • 500 ml double cream
  • 500 ml of milk
  • 3 garlic cloves
  • 8 large King Edward or Maris Piper potatoes
  • 100 g gruyère, grated 


  • Heat oven to 190 °C
  • Slice 8 large potatoes very finely, about 3-4 mm.
  • In a large saucepan mix the double cream, milk ad garlic cloves. Bring to a simmer.
  • Add potatoes to the cream and simmer for 3 mins until just cooked.
  • Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
  • Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish to 5cm in depth.
  • Discard the garlic from cream.
  • Pour over the garlic-infused cream just enough to seep through the layers and leave a little moisture on the surface.
  • Scatter over 100g grated gruyère cheese.
  • Bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

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