Description

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.

Ingredients

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

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.