Gordon Ramsay Potato Gratin Recipe

This delicious potato gratin is the perfect side dish for any meal! Creamy, cheesy, and comforting, it’s easy to make and always a crowd-pleaser. With simple ingredients like potatoes, garlic, and gruyère cheese, you can enjoy this hot, hearty dish on any occasion. Plus, it’s flexible enough for you to add your favorite herbs or cheese!

Ingredients Needed:

• 1 1/2 cups cream
• 2 garlic cloves, minced
• 30g unsalted butter, melted
• 1.25 kg starchy potatoes
• 1 tsp salt
• 1/4 tsp pepper
• 2 1/2 cups gruyere cheese, freshly
• 2 tsp thyme leaves, fresh

How To Make Potato Gratin Recipe?

1. Prepare the Cream Mixture: Combine melted butter, cream, and minced garlic in a jug. Stir until well combined.
2. Preheat the Oven: Preheat your oven to 180°C, suitable for both fan and standard ovens.
3. Slice the Potatoes: Peel the potatoes and slice them into thin rounds, about 3mm thick, or use a slicer for even slices.
4. First Layer: Spread 1/3 of the sliced potatoes in a baking dish. Pour over 1/3 of the cream mixture, then season with 1/3 of the salt, pepper, and thyme. Sprinkle with 80g of grated cheese.
5. Repeat Layers: Repeat for the second and third layers, ensuring to add the remaining cream mixture, seasoning, and cheese. Do not add cheese to the final top layer yet.
6. Cover and Bake: Cover the baking dish with a lid or foil. Bake in the preheated oven for 1 hour 15 minutes or until the potatoes in the middle are soft (check with a knife). It may take up to 1 1/2 hours.
7. Top with Cheese: Remove the foil, sprinkle the remaining cheese over the top, and bake for an additional 10-15 minutes, or until golden and bubbly.
8. Rest: Allow the gratin to stand for 5 minutes before serving.

Recipe Tips:

• Use Starchy Potatoes: Choose starchy potatoes like Russet or Maris Piper for the best texture. They hold up well and create a creamy, smooth gratin.
• Slice Evenly: Make sure the potato slices are the same thickness to ensure even cooking. A mandoline slicer works best for consistency.
• Grate Your Cheese: Freshly grated cheese melts better than pre-grated cheese, giving you a smoother, creamier finish.
• Cover While Baking: Always cover the gratin with foil for the first part of baking to allow the potatoes to cook through without burning the top.
• Rest Before Serving: Let the gratin sit for a few minutes after baking. This helps it firm up, making it easier to serve and enjoy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the potato gratin cool to room temperature before storing it in the fridge. It will last for up to 3 days.
• Freeze: Allow the gratin to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months.
• Reheat: Reheat the gratin in a skillet over medium heat, stirring occasionally. Cover with a lid to help heat evenly.

Nutrition Facts:

• Calories: 323 kcal
• Total Fat: 18.6g
• Saturated Fat: 11.6g
• Cholesterol: 56mg
• Sodium: 1,061mg
• Potassium: 1,124mg
• Total Carbohydrate: 27.6g
• Dietary Fiber: 4.4g
• Sugars: 1g
• Protein: 12.4g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Duchess Potatoes Recipe
• Gordon Ramsay Best Roast Potatoes Recipe 
• Gordon Ramsay Fondant Potatoes Recipe