Potato Gratin

Potato Gratin

From Simon Gault’s Homemade. He calls them Bell House Potatoes, after his first restaurant, but potato gratin is the more generic term for this dish. This recipe feeds about 6-8.


• 60g butter
• 2.1 kg potatoes, peeled and thinly sliced into rounds
• 2 cups grated cheese
• 2 medium onions, finely sliced
• 1 cup milk
• 1 cup cream
• Pinch of nutmeg
• ¼ teaspoon paprika


• Preheat oven to 190°C/375°F.
• Grease a deep baking or casserole dish with half the butter.
• Layer the potatoes, cheese and onions like a lasagne in the dish, seasoning each layer and ending with potato (reserve enough cheese to sprinkle over the top).
• Combine the milk, cream and nutmeg in a saucepan and heat to boiling point, then pour onto the potatoes to come about two-thirds of the way up the side of the dish.
• Dot the top with the remaining butter and sprinkle with paprika and the grated cheese.
• Bake on the top shelf of the oven for about an hour or until the potatoes are tender and the top is golden brown.

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