Lemony potato gratin

Lemony potato gratin

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Cooking time

Prep: 20 mins Cook: 1 hr, 10 mins - 1 hr, 20 mins plus resting

Skill level

Easy

Servings

Serves 6

Dauphinoise can be a bit rich, so make it lighter by mixing stock with cream. It's just as creamy and indulgent, but a little less heavy.

Nutrition and extra info

Additional info

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
351
protein
5g
carbs
34g
fat
22g
saturates
13g
fibre
4g
sugar
2g
salt
0.2g

Ingredients

  • zest 1 large lemon
  • 4 thyme sprigs, leaves only
  • ½ tsp freshly grated nutmeg
  • 200ml double cream
  • 200ml vegetable or chicken stock (or gluten-free alternative)
  • 1¼kg potatoes, peeled and very thinly sliced
  • 25g butter

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Method

  1. Heat oven to 180C/160C fan/gas 4. Put the lemon zest, thyme, nutmeg, cream, stock and plenty of seasoning into a large saucepan and bring to a simmer. Add the potatoes, stir well, and cook gently for 8 mins until beginning to soften, stirring every so often so they don’t stick.
  2. Grease a medium casserole dish using a little of the butter. Spoon the potatoes and creamy liquid into the dish and dot the remaining butter over the surface. Cover with foil and bake for 30 mins. Remove the foil and return to the oven for a further 30-40 mins until the potatoes are soft and the surface is golden. Leave to rest and cool for 15 mins before serving.

Recipe from Good Food magazine, May 2014

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Comments

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cunnisar's picture
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This was a very easy, straightforward dish to make and the timings were spot on. The taste of the lemon and thyme added a really nice touch. Mine did stick to the bottom of the saucepan, so it's good to follow the advice there!

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