Creamy potato & herb gratins

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• BBC GoodFood

  09 December 2007

  BBC GoodFood rated and commented on this recipe

  

  Made this for a diner party,everybody enjoyed.

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• ann

  22 December 2007

  ann commented on this recipe

  not made this yet

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• Keels

  03 July 2008

  Keels commented on this recipe

  This was awful. The potatoes were still raw after an hour and a half and everyone left it on their plates.

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• RMiles

  13 September 2008

  RMiles commented on this recipe

  I love this recipe but i have to say i have changed it quite a bit! as only need it to feed my family of three i have put 200ml of milk (semi) and 200ml of single cream (healthier version) bit of mixed herbs and three garlic cloves in a pan and heat to boiling. I always used my slicer on food processor to slice the potaoes as does them thinner than i can, slice up 700g and layer them in a greased dish i use my pyrex casserole dish layer with any mature cheese i have in and pour over cream/milk and then put in oven for 1&1/4 hours of gas mark 4. It is gorgeous!!!! YUMMY

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• schizopear

  01 May 2011

  schizopear rated and commented on this recipe

  

  absolutely gorgeous - served with slow-cooked lamb for easter dinner. cooked quicker than i was expecting it to (particularly after reading keels comment), even though i put it all in one big dish. chose this recipe because it cooked at a low temperature alongside the lamb but i'd make it again for its simplicity and depth of flavour!

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• Magda Stanton

  22 May 2011

  Magda Stanton commented on this recipe

  It worked perfectly for me, followed the recipe but cooked perhaps 20-30 min longer. Amazing, my chef friend was very impressed.

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• Magda Stanton

  22 May 2011

  Magda Stanton rated this recipe

  

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• louiseleeds

  14 June 2012

  louiseleeds commented on this recipe

  I tried this recipie and it turned out perfect , not a thing left on anyones plate, its one of my favourite dishes and its so easy to make

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Ingredients

• butter
• 284ml pot double cream
• 200ml full-fat milk
• 2 garlic cloves , bashed
• 2 sprigs thyme
• 2 sprigs rosemary
• 750g Maris Piper potatoes , peeled and thinly sliced
• 100g Gruyère , grated
• 4 tbsp grated parmesan

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 30 minutes

Ingredients

• butter
• 284ml pot double cream
• 200ml full-fat milk
• 2 garlic cloves , bashed
• 2 sprigs thyme
• 2 sprigs rosemary
• 750g Maris Piper potatoes , peeled and thinly sliced
• 100g Gruyère , grated
• 4 tbsp grated parmesan

Per serving

673 kcalories, protein 16.6g, carbohydrate 36.3g, fat 52.2 g, saturated fat 30g, fibre 2.5g, salt 0.73 g

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