Creamy potato & shallot gratin

How will you serve your potatoes this Christmas? If rich and creamy is your thing, try this indulgent gratin recipe

  • Prep:25 mins
    Cook:1 hrs
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 438
  • fat 37g
  • saturates 21g
  • carbs 24g
  • sugars 4g
  • fibre 2g
  • protein 5g
  • salt 0.11g


  • 25g butter
  • 400g shallots, thinly sliced
  • 1 bay leaf
  • 1 tsp thyme leaves
  • 500ml double cream
  • grated nutmeg, to season
  • small pinch cayenne powder
  • 1kg Desirée potatoes, peeled and thinly sliced


  1. Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.

  2. Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.

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