This delicious and creamy potato gratin, inspired by Nigella Lawson, is the perfect side dish for any meal. With its rich, indulgent texture and crispy golden top, it’s an easy and comforting choice for family dinners. Simple to make with common ingredients, this gratin is sure to be a crowd-pleaser every time!
Ingredients Needed:
- 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
How To Make Potato Gratin Recipe?
- Preheat the oven: Preheat the oven to 240°C/220°C Fan/gas mark 8/450ºF.
- Prepare the potatoes: Peel and slice the potatoes into 1cm (¼ inch) slices and place them in a large saucepan with the milk, cream, onion, minced garlic, and salt.
- Simmer the potatoes: Bring to a boil, then simmer gently until the potatoes are nearly tender but not falling apart.
- Prepare the roasting tin: Grease a large roasting tin (37 x 30cm / 15 x 12 inches) with some of the butter, then remove the onion from the mixture and pour the potatoes and milk mixture into the tin.
- Bake the gratin: Dot with the remaining butter and bake for 15 minutes, or until the potatoes are bubbly and browned on top.
- Rest and serve: Remove from the oven and let it stand for 10-20 minutes before serving.
Recipe Tips:
- Use floury potatoes: Go for potatoes like King Edward or Maris Piper. They make the gratin creamy.
- Don’t overcook the potatoes before baking: Simmer them until they’re nearly tender, not soft, so they don’t become mushy.
- Season the milk and cream mixture well: Make sure to add enough salt and seasoning to bring out the flavors.
- Let it rest after baking: Let the gratin sit for 10-20 minutes after baking so it sets and is easier to serve.
- Make ahead for better flavor: The gratin tastes even better the next day, so make it ahead for extra flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover gratin cool to room temperature, then store it in an airtight container in the fridge for up to 3-4 days.
- Freeze: Wrap the gratin in plastic wrap or foil, and place it in a freezer bag or airtight container. It can be frozen for up to 3 months. Thaw it in the fridge overnight.
- Reheat: Preheat the oven to 180°C (350°F). Place the gratin in an oven-safe dish, cover with foil, and heat for 20-25 minutes or until warmed through. For a crisp top, remove the foil for the last 5 minutes of reheating.
Nutrition Facts:
- Calories: 328 kcal
- Total Fat: 18.6g
- Saturated Fat: 11.6g
- Cholesterol: 56mg
- Sodium: 1,061mg
- Potassium: 970mg
- Total Carbohydrate: 27.6g
- Dietary Fiber: 4.4g
- Sugars: 0g
- Protein: 12.4g
Try More Nigella Lawson Recipes:
Nigella Potato Gratin Recipe
Description
This delicious and creamy potato gratin, inspired by Nigella Lawson, is the perfect side dish for any meal. With its rich, indulgent texture and crispy golden top, it’s an easy and comforting choice for family dinners. Simple to make with common ingredients, this gratin is sure to be a crowd-pleaser every time!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 240°C/220°C Fan/gas mark 8/450ºF.
- Prepare the potatoes: Peel and slice the potatoes into 1cm (¼ inch) slices and place them in a large saucepan with the milk, cream, onion, minced garlic, and salt.
- Simmer the potatoes: Bring to a boil, then simmer gently until the potatoes are nearly tender but not falling apart.
- Prepare the roasting tin: Grease a large roasting tin (37 x 30cm / 15 x 12 inches) with some of the butter, then remove the onion from the mixture and pour the potatoes and milk mixture into the tin.
- Bake the gratin: Dot with the remaining butter and bake for 15 minutes, or until the potatoes are bubbly and browned on top.
- Rest and serve: Remove from the oven and let it stand for 10-20 minutes before serving.
Notes
- Use floury potatoes: Go for potatoes like King Edward or Maris Piper. They make the gratin creamy.
- Don’t overcook the potatoes before baking: Simmer them until they’re nearly tender, not soft, so they don’t become mushy.
- Season the milk and cream mixture well: Make sure to add enough salt and seasoning to bring out the flavors.
- Let it rest after baking: Let the gratin sit for 10-20 minutes after baking so it sets and is easier to serve.
- Make ahead for better flavor: The gratin tastes even better the next day, so make it ahead for extra flavor.
Nigella Potato Gratin Recipe