Oh-so-divine… Creamy Potato Gratin!

This was the side-dish no. 2 for my fancy Italian dinner the other night and my favorite one of the lot. I am a huge fan of white sauce. Be it pastas, steaks, burgers or most international dishes in this entire world, I love smothering them in that sinful, cheesy rich sauce. Ummm..umm..umm!

Potato gratin recipe is an exciting and luxurious way of serving potatoes. Thinly sliced potatoes soaking up all the goodness of a milk and cream and cheese. What’s not to like?

This is obviously a rich, indulging dish and thus, you need only to serve little portions of it with the main meal. Pile your plate with this, and there will be no room for anything else in your stomach instantly.

Secondly, I never put raw potatoes to bake in the oven, ever. They just take soooo long. So, even though most the of the recipes will ask you to use raw potatoes for this dish, I strongly recommend that you parboil your peeled potatoes for around 6-7 minutes so that the baking time gets reduced.

Give this recipe for the ultimate comfort food a go and enjoy!


500 grams potatoes- peeled, parboiled and sliced into 1/8” slices (little disks)

3 tbsp of plain flour

3 tbsp of butter

2 cups of milk

1/2 cup of heavy cream

A sprig of fresh thyme

Few Leaves of rosemary

1 clove of garlic

1-1/4 cups of grated Cheese ( I used cheddar + mozzarella)

Salt and Pepper, to taste


-Preheat your oven to 200 degrees Celcius.

-Grease a baking dish with some butter and set aside.

– In a saucepan, add the butter and let it melt over medium heat. Add your flour and continuously stir together for about a minute, till the raw aroma disappears.

– Add the milk in two parts and continuously whisk the sauce till all the lumps disappear.

-Add the cream, thyme, rosemary and garlic to your smooth sauce and bring to a simmer. Cook until thickened. Season with some salt and pepper. Remove the garlic and herbs once the sauce is done and discard.

-Assemble your potato slices evenly in your buttered baking dish.

-Pour the entire sauce over the potatoes. You can also do two layers of potatoes-sauce-potatoes-sauce. Cover with aluminum foil and bake for 45 minutes.

– Remove foil, scatter the cheese all over the top and finish baking the potatoes for 15 more minutes or until golden brown and bubbly. Slice and serve! Yummyy!


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