Individual potato gratins

Makes 8



1kg floury potatoes, peeled and thinly sliced

600ml milk

600ml double cream

Pinch of freshly ground nutmeg

2 tbsp fresh thyme leaves

4 garlic cloves, crushed

Salt and black pepper

150g Wexford Rich & Mature White Irish Cheddar, grated

50g Parmesan, grated


Preparation Method

  1. Preheat the oven to 200°C/180˚C fan/gas mark 6. Rinse the potatoes under cool water to remove any excess starch.
  2. Combine the milk, cream, nutmeg, thyme and garlic in a large pan over a medium-high heat. Add the potatoes, bring to a simmer and cook for 5-6 minutes. Remove from the heat, season and set aside.
  3. Layer the potatoes into eight ramekins, trimming as needed and pressing them down to make them fit snugly. Pour the milk and cream mixture over each dish.
  4. In a bowl, combine the two cheeses. Sprinkle evenly over the top of each gratin, then place the ramekins on a baking tray.
  5. Bake for 35-40 minutes until golden brown on top. Check if they’re ready by inserting the tip of a sharp knife — it should slide in easily.
  6. Allow to stand for about 10 minutes before serving.


Per Serving 446kcals, 32.6 fat (20.2g saturated), 27.3g carbs, 5g sugars, 13.2g protein, 2.4g fibre, 0.119g sodium