Mary Berry Potato Gratin Recipe

Mary Berry’s Potato Gratin is a rich and creamy dish that combines thinly sliced potatoes with a velvety sauce made of cream and cheese, baked to perfection with a golden, crispy top. This gratin is a perfect side dish for any family meal, adding a touch of indulgence to roasts, grilled meats, or vegetarian mains. Known for its simplicity, Mary Berry’s version brings out the best in this classic French-inspired dish, making it a comforting and elegant choice for any occasion.

Mary Berry Potato Gratin

Mary Berry’s Potato Gratin is her take on the classic gratin, a dish that layers thinly sliced potatoes in a rich cream and cheese sauce and then bakes them until soft and golden. The cream soaks into the potatoes, while the cheese creates a crispy topping, giving you the perfect combination of creamy and crunchy textures. This recipe highlights Mary Berry’s focus on simplicity and flavor, with an easy-to-follow method that guarantees delicious results every time.

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Why You Should Try This Recipe

• Rich and creamy: The combination of cream, potatoes, and cheese results in a luxurious dish.
• Simple ingredients: Made with pantry staples like potatoes, cream, and cheese.
• Comforting: This gratin brings warmth and indulgence to any meal, perfect for cold evenings.
• Elegant side dish: It’s a great complement to roasts or grilled meats, adding sophistication to the plate.
• Family favorite: The creamy texture and golden top will be loved by both adults and kids alike.

Ingredients Needed to Make Mary Berry Potato Gratin

• Potatoes (1 kg, thinly sliced): Waxy varieties like Maris Piper or Yukon Gold work best for their creamy texture.
• Double cream (300ml): Adds richness to the gratin, creating a velvety sauce.
• Cheddar cheese (150g, grated): Provides a sharp, savory flavor and a golden topping.
• Garlic cloves (2, minced): Infuse the cream with subtle depth.
• Butter (for greasing): Ensures the potatoes don’t stick to the dish and adds a golden crust.
• Salt and pepper (to taste): Essential for seasoning and enhancing the flavor.

Instructions to Make Mary Berry Potato Gratin

Here is a step-by-step guide on how to make Mary Berry potato gratin:

Step 1: Preheat the oven

• Preheat your oven to 180°C (350°F).
• Grease an ovenproof baking dish with butter.

Step 2: Slice the potatoes

• Peel the potatoes and slice them thinly using a mandoline or a sharp knife.
• Aim for even slices, around 3mm thick, for uniform cooking.

Step 3: Prepare the cream mixture

• In a small saucepan, gently heat the double cream and minced garlic over low heat.
• Season with salt and pepper to taste, stirring occasionally to combine the flavors. Avoid bringing the cream to a boil.

Step 4: Layer the potatoes

• Arrange a layer of sliced potatoes in the greased baking dish, slightly overlapping them.
• Pour some of the cream mixture over the top, ensuring the potatoes are evenly covered.
• Continue layering the potatoes and cream until all the ingredients are used, finishing with a layer of cream on top.

Step 5: Add the cheese

• Sprinkle the grated cheddar cheese over the top layer of potatoes, covering the surface evenly.

Step 6: Bake the gratin

• Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.

Step 7: Serve

• Let the gratin rest for a few minutes after baking to allow the flavors to meld and the dish to set.
• Serve hot alongside roasted meats, grilled chicken, or a fresh salad.

What Goes Well With Mary Berry Potato Gratin

• Roast chicken: The creamy, cheesy gratin pairs perfectly with the tender, juicy flavors of roast chicken.
• Steak: The richness of the gratin complements a juicy steak for an indulgent meal.
• Lamb: Creamy potatoes are an ideal match for the bold, savory flavors of roast lamb.
• Baked fish: A lighter protein like baked or grilled fish contrasts nicely with the richness of the gratin.
• Green vegetables: Steamed green beans, broccoli, or asparagus provide a fresh, vibrant side to balance the creamy potatoes.
• Crisp salad: A fresh green salad with a light vinaigrette cuts through the richness of the gratin, adding brightness to the plate.

Expert Tips for Making the Best Mary Berry Potato Gratin

• Use waxy potatoes: Waxy potatoes hold their shape better during baking and create a smooth texture.
• Slice evenly: Thin, uniform slices of potatoes ensure even cooking and allow the cream to infuse each layer.
• Infuse the cream: Heating the cream with garlic allows the flavors to develop and intensify.
• Cheese topping: For an extra crispy top, you can mix cheddar with gruyère or parmesan.
• Rest before serving: Let the gratin rest for a few minutes after baking to help the dish set and enhance the flavors.

Easy Variations of Mary Berry Potato Gratin

• Add herbs: Incorporate fresh thyme or rosemary for a fragrant twist.
• Garlic lovers: Increase the amount of garlic for a bolder flavor.
• Add onions: Layer in thinly sliced onions between the potatoes for added sweetness.
• Cheesy twist: Mix cheddar with parmesan or gruyère for an extra indulgent gratin.
• Lighten it up: Replace some of the cream with vegetable stock for a lighter version without sacrificing flavor.

Best Practices to Store Mary Berry Potato 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, cover tightly, and freeze for up to 2 months. Thaw overnight and bake as directed.
• Reheat once: Reheat gently in the oven to maintain the creamy texture and crisp topping.

Best Practices to Reheat Mary Berry Potato Gratin

• Oven method: Reheat the gratin in the oven at 180°C (350°F) for 20-25 minutes until warmed through and crispy on top.
• Microwave method: Reheat individual portions in the microwave, though this may soften the crispy top.

How Can I Make Mary Berry Potato Gratin Healthier?

• Reduce the cream: Use half cream and half vegetable stock for a lighter dish.
• Add vegetables: Layer in thinly sliced zucchini, spinach, or leeks for extra nutrients.
• Skip the butter: Use a light spray of oil instead of butter to reduce fat.
• Low-fat cheese: Opt for a lower-fat cheese to cut down on calories while maintaining flavor.

Nutrition Value (per serving):

• Calories: 320
• Fat: 22g
• Carbohydrates: 28g
• Protein: 7g

FAQs

Can I make Mary Berry Potato Gratin ahead of time?

Yes, you can make Mary Berry Potato Gratin ahead of time. Prepare the dish up to the baking stage, then cover and refrigerate it for up to 24 hours. When ready to serve, bake it as directed, adding an extra 10-15 minutes to the cooking time.

Can I freeze Mary Berry Potato Gratin?

Yes, Mary Berry Potato Gratin can be frozen. Assemble the dish but do not bake it. Cover tightly with foil and freeze for up to 2 months. Thaw in the fridge overnight and bake as instructed.

What kind of potatoes should I use for Mary Berry Potato Gratin?

Waxy potatoes like Maris Piper or Yukon Gold are best for Mary Berry Potato Gratin. They hold their shape well during baking and provide a creamy texture.

Can I make Potato Gratin without cream?

Yes, you can make a lighter version by replacing some or all of the cream with milk or vegetable stock. It will still be creamy but with fewer calories.

Final Words

Mary Berry’s Potato Gratin is a classic comfort dish that offers layers of creamy, cheesy goodness with every bite.

Try this recipe today and bring a touch of elegance and warmth to your next meal!

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