Potato Gratin Recipe and How to Make

Potato gratin recipe and how to make
Prep in Prep in:
20 mins
Cook in Cook in:
60 mins
Serves Serves:
Per Serving %RI


This potato gratin recipe derives from the French cuisine classic! The traditional method is based around that excellent pairing of cheese and potatoes which this recipe honours along with a mixture of tomatoes, cream and seasoning. Tuck in!

  1. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
  2. Lightly grease a large ovenproof dish.
  3. Cover the base of the dish with a layer of the potato slices.
  4. Add a layer of, tomato and cheese, reserving approximately 25g of cheese for the top and season.  Repeat the layers, finishing with a final layer of potatoes.
  5. Pour over the cream and sprinkle over the reserved cheese.
  6. Cook for 1-1½ hours or until the potatoes are tender and the topping is golden brown.  Cover with foil if browning too quickly.


675g smooth potatoes, e.g Desirée,  scrubbed and thinly sliced

2 tomatoes, sliced

125g Cheddar cheese, grated

150ml single cream

675g smooth potatoes, e.g Desirée,  scrubbed and thinly sliced 2 tomatoes, sliced 125g Cheddar cheese, grated 150ml single cream

You may also like

Wasabi Duchess potato with honey and soy glazed sausage recipe

Wasabi Duchess Potato with Honey and Soy Glazed Sausage

A recipe created by Michel Roux Jr for British Sausage Week 2015

  • Prep in: 10 mins
  • Cook in: 15 mins
Roast potatoes perfection

Roast Potato Perfection

Looking for the perfect roasted potato recipe? Look no further! Taking just 10 minutes to prep this is easy for beginners!

  • Prep in: 10 mins
  • Cook in: 40 mins
Mediterranean Style Potato & Greens Salad Recipe

Mediterranean Potato Salad with Green Bean Recipe

Take your spuds and place them right into the heart of this Mediterranean-influenced dish. The potatoes are deliciously infused with flavours of dill, fresh salad leaves and pomegranate - delicious!

  • Prep in: 20 mins
  • Cook in: 10 mins
Hugh Fearnley-Whittingstall's potato peel soup recipe

Potato Peel Soup Recipe by Hugh Fearnley-Whittingstall

"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.

  • Prep in: 10 mins
  • Cook in: 20 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union