There’s something almost meditative about making a potato gratin. I don’t know if it’s the rhythm of slicing or the way the cream slowly bubbles into golden bliss — but it just settles the soul. This recipe reminds me of Sunday afternoons at my nan’s. She didn’t call it “gratin,” mind you — just “cheesy tatties,” even when there wasn’t cheese involved. But it was always the same: buttery, burnished edges, soft inside like a hug on a plate, and an arm-length list of people coming back for seconds.
James Martin’s version doesn’t faff around. It’s honest and indulgent. No nutmeg, no fancy cheese crust. Just good spuds, cream, and butter doing what they do best. If you’re having a day where everything feels a bit too much — this is the kind of dish that makes the world right again. Or at least makes your kitchen smell heavenly while you figure the rest out.
Why You’ll Love It
- Creamy, dreamy layers — it’s basically a hug disguised as a side dish.
- Just five ingredients — and one of them is butter, so obviously it’s good.
- Works with anything — roast chicken, steak, mushrooms, or just a spoon.
- Make-ahead friendly — actually gets better after resting.
- Golden top, tender middle — that contrast is everything.
- Feeds a crowd without stress — slice, stack, bake, done.
Ingredients
- 2 kilos Maris Piper or King Edward potatoes
- 1 garlic clove, halved
- 25g butter, diced
- 750ml double cream
- Salt and pepper
How to Make It
Slice those spuds like you mean it:
Peel your potatoes and slice them very thin — you want almost paper-like slices so they cook evenly. A mandolin’s your best bet, but a sharp knife works too (just watch your fingers, yeah?).
Garlic-rubbed dish magic:
Take a big ovenproof dish (not non-stick — trust me) and rub the cut side of the garlic all over the base and sides. You’re not eating the garlic, just using it to ghost its flavour into the whole thing. Like seasoning by suggestion.
Layer like a boss:
Start layering your potato slices in the dish. Try to keep it even, and don’t forget to season each layer with salt and pepper. It feels excessive, but this is how you avoid bland bites later.
Creamy finish before baking:
Once your layers are stacked and seasoned, pour the double cream all over — let it find its way into the gaps. Dot the top with butter. This is what gives it that lush, bronzed top later.
Into the oven she goes:
Pop the dish into a preheated oven at 170°C (fan). Bake for about 1 hour. You want the cream to thicken, the top to go golden, and the whole thing to smell like absolute heaven.
Rest, then serve:
Once it’s done, don’t dive in straight away. Give it 10 minutes to settle — it thickens as it rests, and slices neater too (if you care about that sort of thing).
Common Mistakes and How to Dodge Them
Why’s my gratin watery?
You probably didn’t rest it after baking — or maybe your slices were too thick. Thin is key, and a little patience at the end goes a long way.
It tastes a bit bland…?
Did you season every layer? It matters more than you’d think. Potatoes need help to shine.
My cream curdled — what happened?
Heat too high. Stick to 170°C and don’t rush it. Slow and steady wins the (gratin) race.
It’s not browning!
Check your oven’s temperature and make sure you’re using a regular dish (not non-stick or glass). You can crank the heat for the last 5–10 minutes if needed.
Storage and Reheating
Pop leftovers in a lidded container and keep them in the fridge for up to 5 days. To freeze, wrap individual portions and keep them in freezer bags — they’ll be fine for about 2 weeks. Defrost overnight in the fridge.
To reheat:
- Oven: Cover with foil, 180°C for 15–20 mins until hot.
- Microwave: Medium power in short bursts, covered — don’t blast it or the cream can split.
Frequently Asked Questions
Can I slice the potatoes ahead of time?
Sure — just keep them in a bowl of water so they don’t go brown. Drain well before using.
Why not rinse or soak the potato slices before baking?
You’ll wash away the starch that helps thicken the cream. Skip it unless you want runny gratin.
Can I add cheese?
Absolutely — gruyère or mature cheddar on top near the end is fab. But the classic version doesn’t need it.
Is double cream the only option?
For that indulgent texture, yes. Single cream might split or be too thin. If you’re feeling bold, crème fraîche works — but it’s tangier.
Nutrition Facts (Per Serving):
- Calories: 323 kcal
- Fat: 19g
- Carbs: 28g
- Protein: 12g
- Sodium: 1061mg
- Sugar: 2g
Try More James Martin Recipes:
James Martin Potato Gratin
Description
Creamy, golden, and gloriously rich — this potato gratin is comfort food done the classic way, with double cream and tender spuds.
Ingredients
Instructions
- Preheat oven to 170°C (fan).
- Peel and thinly slice potatoes with a mandolin or sharp knife.
- Rub garlic clove over a large ovenproof dish (not non-stick).
- Layer potatoes, seasoning each layer with salt and pepper.
- Pour over cream and dot the top with butter.
- Bake for 1 hour until golden and bubbling.
- Let it rest 10 minutes before serving.
Notes
- Thin slices are essential — uneven cuts mean uneven cooking.
- Season as you go — bland layers will ruin the whole vibe.
- Don’t use a non-stick dish — it won’t crisp properly.
- Let it rest before cutting — it’ll hold together and taste better.