I love a good potato gratin and in my mind this is the best one. This is how my mother taught me to make it and I’ll never make it any other way. For the last couple of years the Dutchie and I have made it a tradition to eat this on New Year’s Eve as a side to a nice entrecôte steak with some lovely garlic beans.

It is easy to make and a real crowd pleaser too. If you like (and have the patience) you can layer the potatoes in a pretty overlapped pattern or you can do like I do and let them lie randomly in a flat layer.

Serves 6.

For any Weightwatcher out there this is 18 SP per serving.


  • 750 g starchy potatoes (peeled weight)
  • 1 small onion, finely chopped
  • 1 clove garlic, pressed or minced
  • 1 tsp salt
  • freshly ground pepper
  • fershly grated nutmeg (about 8-10 strokes on the nutmeg grater)
  • 100 g grated cheese (like gouda or gruyere)
  • 400 ml cream
  • butter for greasing the baking dish


Preheat the oven to 175 degrees Celsius.

In a big mixing bowl add , chopped onion, pressed garlic, salt pepper, nutmeg and cream and give it a good mix. This will infuse and mingle the flavours a bit while you work on the potatoes.

If you have a food processor, get it out and fit it with the thin slicing attachment. Use the food processor to super quickly slice up all your peeled potatoes. If you cut them by hand cut each potato into 2 mm thick slices.

Put all the potato slices into the mixing bowl with the cream mixture and mix to coat everything well.

Get out a big oven-proof dish and grease it lightly with some butter.

Use a big spoon and scoop half the potato slices into the dish. Spread them out in an even layer. Sprinkle half the cheese over this. Scoop the other half of the potato slices over this and spread them out evenly. Pour any remaining cream mixture over the dish. Sprinkle remaining cheese on top.

Bake for 1 hour and 20 minutes.