James Martin Potato Gratin

This easy and creamy James Martin Potato Gratin is the perfect side dish for any meal. With layers of tender potatoes, leeks, and melted cheddar cheese, it’s both simple to make and full of rich, comforting flavor. You can easily adjust the ingredients with what you have on hand for a flexible, delicious treat!

Ingredients Needed

• 600ml (2 1/2 cups) double cream
• 300ml (1 1/4 cups) milk
• 2 cloves garlic, crushed
• Generous grating of nutmeg
• 1 bay leaf
• Salt and freshly ground black pepper
• 900g (about 2 lbs) potatoes (e.g., Maris Piper), peeled and finely sliced
• 1 large leek, very finely sliced
• 140g (about 5 oz) very mature cheddar cheese, finely grated
• 55g butter (about 4 tbsp), some for greasing the dish, and the rest for dotting over at the end

How To Make Potato Gratin

1. Prepare the cream mixture: In a pan, combine the cream, milk, garlic, nutmeg, and bay leaf. Season generously with salt and freshly ground black pepper. Heat gently until just boiling, then remove from heat.
2. Layer the potatoes and leeks: In a lightly buttered medium-sized shallow ovenproof dish, layer the sliced potatoes, leeks, and two-thirds of the grated cheese.
3. Add the cream mixture: Pour the hot cream mixture over the layered potatoes and leeks.
4. Cover and bake: Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 60 minutes.
5. Finish the gratin: Remove the foil, scatter the remaining cheese on top, and dot with the remaining butter. Return to the oven and cook for another 30-40 minutes, or until golden and cooked through.

Recipe Tips

• Slice the potatoes thinly: For even cooking, make sure your potato slices are thin, around 2mm thick, so they cook through and become tender.
• Use a mandoline: If you have one, a mandoline slicer will help you cut the potatoes and leeks evenly, ensuring consistent cooking.
• Don’t skip the foil cover: Covering the dish with foil for the first 60 minutes traps moisture, ensuring the potatoes cook properly without drying out.
• Let it rest: After baking, let the gratin sit for 5-10 minutes before serving. This helps the layers set and makes it easier to serve.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Potato Gratin cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, place the Potato Gratin in an airtight container or freezer-safe dish. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Cover the gratin with foil and bake for 20-25 minutes, or until heated through. For a crispy top, remove the foil for the last 5 minutes.

Nutrition Facts

Serving Size: 1 cup (approximately 174g)

• Calories: 323
• Total Fat: 18.6g
• Saturated Fat: 11.6g
• Cholesterol: 56mg
• Sodium: 1061mg
• Potassium: 970mg
• Total Carbohydrate: 27.6g
• Dietary Fiber: 4.4g
• Sugars: 2.7g
• Protein: 12.4g

Try More James Martin Recipes:

• James Martin Coq Au Vin Recipe
• James Martin Sirloin Steak
• James Martin Cheese Onion And Potato Pie
• James Martin Quiche Lorraine