The BBC Good Food logo
Lemony potato gratin

Lemony potato gratin

A star rating of 5 out of 5.4 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus resting
  • Easy
  • 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.

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal351
fat22g
saturates13g
carbs34g
sugars2g
fibre4g
protein5g
salt0.2g
Advertisement

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)
  • 1 ¼kg potato , peeled and very thinly sliced
  • 25g butter

Method

  • STEP 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.

  • STEP 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

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content