Sometimes the classics are simply the best. This traditional Scalloped Potato Gratin features thinly sliced waxy potatoes layered with Swiss cheese, butter, and seasonings, then baked in a rich cream sauce until golden and bubbly. It’s the perfect comforting side dish for Sunday roasts, holiday dinners, or any time you crave something warm and indulgent. The top gets beautifully browned while the inside stays creamy and tender.
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serves 4 – 6
2 tablespoons/30ml olive oil
2 tablespoons/30g butter
2 pounds/900g yellow or red (waxy) potatoes, sliced thinly
1 teaspoon/5ml sea salt
½ teaspoon/2ml white pepper
8 ounces/225g grated swiss cheese
1 ¼ cups/310ml heavy cream
2 tablespoons/30g butter
2 pounds/900g yellow or red (waxy) potatoes, sliced thinly
1 teaspoon/5ml sea salt
½ teaspoon/2ml white pepper
8 ounces/225g grated swiss cheese
1 ¼ cups/310ml heavy cream
Pre-heat oven to 300F/149C/Gas Mark 2
Pour olive oil in 10 x 7 inch (28 x 18 cm) baking dish. Stack single layers of potatoes, seasoning each layer with salt and pepper, dotting with butter and sprinkling with cheese. The last layers should be butter and cheese. On the stove top, bring the cream to a simmer. Pour cream over the potatoes. Place the potatoes in the oven and bake uncovered for 1 to 1 ½ hours. The potatoes will be easily pierced with a fork and the top browned.
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