As a family, one of our favourite home-cooked meals is chicken schnitzel paired with a side of potatoes au gratin. The crispy, golden exterior of the chicken perfectly complements the tender, creamy potatoes, creating a delightful combination of flavours and textures. It's a match made in culinary heaven that is super indulgent and brings joy to our table time and time again.
Of course potatoes au gratin also pair wonderfully with a variety of other main dishes, including baked salmon, roast chicken, roast ham and steak. They can also serve as a delightful complement to a vegetable assortment, including roasted vegetables, glazed carrots, grilled asparagus and so much more.
This particular recipe offers a slight twist on the beloved classic side dish by incorporating garlic, shallots, fresh thyme, extra virgin olive oil and the combination of three different cheeses for added depth of flavour.
Additionally, the method of first baking the potatoes with water and then adding the cream ensures that the potatoes cook evenly and absorb the creamy sauce, resulting in tender perfection with every bite.
Despite the time required for the preparation and baking of this dish, it is a rather simple and straightforward recipe to follow and certainly worthwhile.
Serves 6 | Prep: 20 minutes | Cook: 1 hour
Ingredients
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1.5kg potatoes, such as Maris Piper or King Edward
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1/3 cup water
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2 shallots, sliced into rings
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4 cloves garlic, minced
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1 tsp fresh thyme leaves
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sea salt
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freshly ground pepper
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500ml double cream, to cover potatoes
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1/2 cup freshly grated Gruyere cheese
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1/3 cup freshly grated Parmigiano Reggiano cheese
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1/3 cup freshly grated cheddar cheese
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1 tbsp unsalted butter
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1 tbsp extra virgin olive oil
Directions
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Preheat fan oven to 180°C. Grease baking dish with butter.
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Peel and finely slice potatoes.
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In a large bowl, combine the sliced potatoes, garlic, shallots, thyme, extra virgin olive oil and season with salt & pepper.
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Layer the potato slices in the baking dish.
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Pour water over the potatoes and cover baking dish with foil, to trap moisture and prevent excessive browning.
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Bake for approximately 30 minutes, allowing the potatoes to soften and begin cooking through.
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Remove from oven, uncover and pour the cream over the partially cooked potatoes.
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Sprinkle all the grated cheeses on top and bake for 30-40 minutes, until the top is beautifully golden and the potatoes are tender when pierced with a fork.
- Remove from oven and allow to cool slightly before serving.
Enjoy!
