Potato au Gratin

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The days are gradually becoming longer here on the coast but Winter is still lingering in the cold rain storms we saw last week.  The bare greyish tree branches outside my window sway in the wind that’s switched as twilight falls.  I can see the coastal mountains, snowcapped with a halo of thick mist.  Perhaps another storm is on it’s way?

I enjoy the dark months because I am a creature of comfort; sleeping in, warm baths, family around the dinner table and plenty of  candle lit comfort food.

This recipe is a favourite in my home.  Otherwise known as scalloped potatoes, Potato au Gratin makes a great side to any meat dish.  I oven roasted an organic chicken with herbs de provence last week and this dish and a green salad made a very satisfying Winter meal.

You will need:   (serves 4-6)

5 yukon gold potatoes (washed, peeled and sliced as thinly as possible

2 cups of milk

1 block of Gruyere cheese

1 bunch of fresh thyme

4 garlic cloves chopped

salt and pepper


In a small pot, add the milk, thyme, garlic, salt and pepper.  Simmer over medium heat then strain.  Discard the thyme & garlic.

In an oven safe dish begin with a layer of potato. Sprinkle with salt, pepper and cheese then add another layer of potato over top.  Keep doing this until you’ve reached 3/4 to the top of the dish.  Add the milk mixture until potatoes are immersed, slightly covered by the milk.

Bake in the oven at 375  degrees for 45-50 minutes.  Check every 15 minutes  that the potatoes are cooked.  You can also broil it at the end so that the cheese bakes.

Serve with chicken, lamb, fish or steak.  I guarantee you will love the flavour of this simple french recipe.




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