Creamy potato gratin




Prep Time


Cook Time

This potato gratin is so inviting placed in the centre of the dining table so everyone can help themselves. For a fancier finish, make it in advance, then cut it into serving slices and warm through to serve to guests.



For the creamy potato gratin

  • 1kg potatoes — unpeeled
  • 1 small onion — finely diced
  • 1 teaspoon garlic salt
  • ¼ teaspoon black pepper
  • 2 tablespoons finely chopped fresh rosemary (optional)
  • 1½ cups cream
  • 1 teaspoon chicken stock powder
  • ½ cup grated tasty cheese
  • ¼ cup grated parmesan


For the creamy potato gratin

  • Preheat the oven to 200°C (180°C fan bake). Grease a 23 x 18cm oven dish.
  • Finely slice the potatoes and place in a large bowl. Add the onion, garlic salt, pepper and rosemary, if using. Combine well
  • Mix the cream and stock powder in a small jug.
  • Combine the 2 cheeses in a bowl.
  • Layer the potato into the prepared dish.
  • Pour over the cream mixture and sprinkle with the cheeses.
  • Bake for 60 minutes or until the potatoes are tender. If they are browning too quickly, cover with foil.