Mary Berry’s Potato and Onion Gratin is a comforting, creamy dish that combines tender slices of potato and sweet onions, all baked to perfection in a rich, cheesy sauce. This gratin is the perfect side dish for roasts or an impressive addition to any family meal. With its golden, crispy top and soft, flavorful layers beneath, it’s an easy yet indulgent dish that everyone will love.
What is Mary Berry Potato and Onion Gratin?
Mary Berry’s Potato and Onion Gratin is a classic French-inspired dish featuring thinly sliced potatoes and onions layered and baked in a creamy, cheesy sauce. The gratin is baked until golden and bubbling, with the potatoes becoming tender and absorbing the rich flavors of the cream, cheese, and onions. It’s a wonderful side dish that pairs well with a variety of mains or can even be enjoyed on its own.
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- Mary Berry Fish Pie With Prawns
- Jamie Oliver Spicy Pumpkin Soup
- Mary Berry Chicken Curry With Coconut Milk
Why You Should Try This Recipe
- Simple ingredients: Uses pantry staples like potatoes, onions, cream, and cheese.
- Rich and comforting: The creamy, cheesy sauce makes this dish a true comfort food.
- Great for gatherings: This dish is perfect for sharing with family or on special occasions.
- Easy to prepare: The steps are straightforward, and it’s simple to put together.
- Versatile: Pair wonderfully with roasts, chicken, or even a fresh salad.
- Make-ahead option: Can be prepared in advance and baked just before serving.
Ingredients Needed to Make Mary Berry Potato and Onion Gratin
- Potatoes (800g, thinly sliced): Waxy potatoes like Maris Piper or Yukon Gold work best for a creamy texture.
- Onions (2 medium, thinly sliced): Adds a sweet, savory depth to the dish.
- Double cream (300ml): Creates a rich, velvety sauce that binds the potatoes and onions together.
- Cheddar cheese (100g, grated): Adds flavor and creates a golden, crispy top.
- Butter (25g): Used for greasing the dish and adds richness to the gratin.
- Fresh thyme (1 tablespoon, chopped): Provides an earthy, aromatic flavor to the dish.
- Salt and pepper (to taste): Essential for seasoning the dish.
Equipment
- Mandoline or sharp knife for slicing potatoes and onions
- The ovenproof baking dish for assembling the gratin
- Saucepan for heating the cream and seasoning
- Grater for the cheese
- Spatula for spreading the layers evenly
Step-by-Step Instructions to Make Mary Berry Potato and Onion Gratin
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F) and butter an ovenproof baking dish to prevent sticking.
Step 2: Slice the potatoes and onions
- Using a mandoline or sharp knife, thinly slice the potatoes and onions. Aim for uniform slices to ensure even cooking.
Step 3: Prepare the cream mixture
- In a small saucepan, heat the double cream gently over low heat. Stir in the fresh thyme, salt, and pepper. Heat the mixture just until warmed through, then remove from heat.
Step 4: Layer the potatoes and onions
- Start by placing a layer of sliced potatoes at the bottom of the buttered baking dish, followed by a layer of onions. Repeat the layers until all the potatoes and onions are used up, finishing with a layer of potatoes on top.
Step 5: Add the cream and cheese
- Pour the warm cream mixture evenly over the layered potatoes and onions, making sure it’s well distributed. Sprinkle the grated cheddar cheese over the top to create a delicious, golden crust.
Step 6: Bake the gratin
- Cover the dish with foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for another 20-25 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
Step 7: Serve
- Once the gratin is golden and bubbling, remove it from the oven and allow it to rest for 5 minutes before serving. This gives the flavors time to meld and the gratin to set slightly.
What Goes Well With Mary Berry Potato and Onion Gratin
- Roast beef: The creamy gratin pairs beautifully with tender roast beef.
- Grilled chicken: A lighter protein balances the richness of the gratin.
- Steamed vegetables: Add a side of green beans or broccoli for a fresh contrast.
- Salad: A crisp green salad with a light vinaigrette complements the creamy dish.
- Lamb chops: The earthy flavors of lamb work well with the cheesy potatoes.
- Baked fish: The gratin is a great side for a simple baked or grilled fish.
Expert Tips for Making the Best Mary Berry Potato and Onion Gratin
- Use a mandoline: This ensures even, thin slices of potato for uniform cooking.
- Don’t skimp on the cream: The cream keeps the potatoes tender and adds richness.
- Choose the right potatoes: Waxy potatoes hold their shape better and provide a creamy texture.
- Season each layer: Lightly season the potatoes and onions between layers for maximum flavor.
- Let it rest: Allow the gratin to rest for a few minutes after baking to set the layers and enhance the flavors.
Easy Variations of Mary Berry Potato and Onion Gratin
- Add garlic: Rub a garlic clove over the baking dish before layering or add minced garlic to the cream for extra flavor.
- Use different cheeses: Swap out cheddar for gruyère or parmesan for a different cheesy topping.
- Add bacon: For a more indulgent version, add cooked bacon pieces between the layers.
- Herb variation: Use rosemary or parsley instead of thyme for a different herbal note.
- Add cream and stock: Replace part of the cream with chicken or vegetable stock for a lighter sauce.
Best Practices to Store Mary Berry Potato and Onion Gratin
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the unbaked gratin. Assemble the dish and wrap tightly with foil before freezing. Bake from frozen, adding an extra 15-20 minutes to the baking time.
- Reheat once: Reheat leftovers in the oven until piping hot, ensuring the potatoes remain creamy.
Best Practices to Reheat Mary Berry Potato and Onion Gratin
- Oven method: Reheat the gratin in the oven at 180°C (350°F) for 20-25 minutes until heated through.
- Microwave method: If you’re short on time, reheat individual portions in the microwave, though the top may not remain crispy.
How Can I Make Mary Berry Potato and Onion Gratin Healthier?
- Reduce the cream: Use half cream and half milk for a lighter version.
- Add vegetables: Layer in thin slices of zucchini or sweet potato for extra nutrients.
- Use a low-fat cheese: Opt for a reduced-fat cheddar to cut down on calories.
- Skip the cheese: Leave off the cheese topping if you’re looking to reduce fat content.
- Add more herbs: Use fresh herbs like thyme or parsley to boost flavor without adding calories.
Nutrition Value (per serving):
- Calories: 350
- Fat: 22g
- Carbohydrates: 30g
- Protein: 9g
FAQs
Can I make Potato and Onion Gratin ahead of time?
Yes, you can make Potato and Onion Gratin ahead of time. Prepare the gratin as instructed, but stop before baking. Cover and refrigerate it for up to 24 hours, then bake just before serving, adding a few extra minutes to the cooking time.
How do I keep the gratin from becoming too watery?
To prevent a watery gratin, make sure to slice the potatoes thinly and evenly, and bake uncovered for the last 20 minutes to allow excess moisture to evaporate, giving the top a golden, crispy finish.
Can I freeze Potato and Onion Gratin?
Yes, you can freeze Potato and Onion Gratin. Assemble the dish but do not bake it. Wrap it tightly in foil and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed, adding extra time if necessary.
What type of potatoes are best for Potato and Onion Gratin?
Waxy potatoes like Yukon Gold or Maris Piper are best for Potato and Onion Gratin. They hold their shape well during baking and provide a creamy texture, which is ideal for this dish.
Final Words
Mary Berry’s Potato and Onion Gratin is the ultimate comfort food that’s rich, creamy, and irresistibly delicious. With its simple preparation and impressive results, it’s the perfect side dish for any family meal or special occasion.
Try this recipe today and enjoy the heartwarming flavors of this classic gratin!
More By British Baking Recipes
- Jamie Oliver Parmentier Potatoes
- Mary Berry Chicken Tikka Masala
- Mary Berry Sausage Plait
- Jamie Oliver Bangers And Mash
- Mary Berry Twice Cooked Roast Potatoes
- Hairy Bikers Dauphinoise Potatoes
Mary Berry Potato and Onion Gratin
- Prep Time: 15
- Cook Time: 65
- Total Time: 1 hour 20 minutes
- Yield: 4
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Mary Berry’s Potato and Onion Gratin is a classic French-inspired dish featuring thinly sliced potatoes and onions layered and baked in a creamy, cheesy sauce. The gratin is baked until golden and bubbling, with the potatoes becoming tender and absorbing the rich flavors of the cream, cheese, and onions. It’s a wonderful side dish that pairs well with a variety of mains or can even be enjoyed on its own.
Ingredients
- Potatoes (800g, thinly sliced): Waxy potatoes like Maris Piper or Yukon Gold work best for a creamy texture.
- Onions (2 medium, thinly sliced): Adds a sweet, savory depth to the dish.
- Double cream (300ml): Creates a rich, velvety sauce that binds the potatoes and onions together.
- Cheddar cheese (100g, grated): Adds flavor and creates a golden, crispy top.
- Butter (25g): Used for greasing the dish and adds richness to the gratin.
- Fresh thyme (1 tablespoon, chopped): Provides an earthy, aromatic flavor to the dish.
- Salt and pepper (to taste): Essential for seasoning the dish.
Instructions
Step 1: Preheat the oven
Preheat your oven to 180°C (350°F) and butter an ovenproof baking dish to prevent sticking.
Step 2: Slice the potatoes and onions
Using a mandoline or sharp knife, thinly slice the potatoes and onions. Aim for uniform slices to ensure even cooking.
Step 3: Prepare the cream mixture
In a small saucepan, heat the double cream gently over low heat. Stir in the fresh thyme, salt, and pepper. Heat the mixture just until warmed through, then remove from heat.
Step 4: Layer the potatoes and onions
Start by placing a layer of sliced potatoes at the bottom of the buttered baking dish, followed by a layer of onions. Repeat the layers until all the potatoes and onions are used up, finishing with a layer of potatoes on top.
Step 5: Add the cream and cheese
Pour the warm cream mixture evenly over the layered potatoes and onions, making sure it’s well distributed. Sprinkle the grated cheddar cheese over the top to create a delicious, golden crust.
Step 6: Bake the gratin
Cover the dish with foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for another 20-25 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
Step 7: Serve
Once the gratin is golden and bubbling, remove it from the oven and allow it to rest for 5 minutes before serving. This gives the flavors time to meld and the gratin to set slightly.
