Creamy potato & shallot gratin

Creamy potato & shallot gratin

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 8

How will you serve your potatoes this Christmas? If rich and creamy is your thing, try this indulgent gratin recipe

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
438
protein
5g
carbs
24g
fat
37g
saturates
21g
fibre
2g
sugar
4g
salt
0.11g

Ingredients

  • 25g butter
  • 400g shallots, thinly sliced
  • 1 bay leaf
  • 1 tsp thyme leaves
  • 500ml double cream
  • grated nutmeg, to season
  • small pinch cayenne powder
  • 1kg Desirée potatoes, peeled and thinly sliced

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.
  2. Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.

Recipe from Good Food magazine, December 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
poosiepoo's picture

Does this dish or other dauphinoise dishes freeze well?

kirkby1012's picture

Really easy and tasty. I used 300ml cream and 200ml milk, and it was still really thick and creamy. Just put it in the oven and left it to cook, looked great. Will definitely make again, and maybe tinker with the flavour i.e. garlic, bacon etc.

beppie1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

a little greasy, tried again with single cream and milk with good results though.

baronessbelle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really delicious, will certainly make again!

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really enjoyed this, despite the fact that I forgot to put the thyme in! I halved the recipe and only used 150ml cream, substituting the rest of the liquid for veggie stock.

smokeybromage's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We made this for Christmas, preparing it the day before. We had it with the nut roast in the Good Food veggie mag, the rosemary roast potatoes and sprouts with chestnuts (from the same mag as this!Good Food helped me loads this Christmas: the first time I'd cooked Xmas dinner!). Lovely and easy to make and very rich, you only need a little of this! Polished it off on Boxing Day though!

carolineg47's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used this for Christmas Eve dinner with ginger glazed ham, home made pork pie and salads. Not a scrap was left. Made it again 3 days later but extended it by adding leftover turkey, ham and a little haggis stuffing. Also added extra potatoes, etc, but it was a great leftover supper dish for hungry guys! A firm favourite in this house and I am also keen to try to shallot and cream mix with other things, including chicken and suggest it would be a great, if rich, pasta sauce for a real treat.

froggy1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made it for Christmas lunch and again few days later as everybody loved it. I cut down on the shallots and double cream a tad. A winner.

sdavies's picture

made for christmas day, so good made for a dinner party new years eve will use again many times

Questions

Tips