Creamy potato and onion gratin
- Published: 31 Oct 05
- Updated: 18 Mar 24
Serve this sensational creamy potato and onion gratin recipe with roast beef.
-
Serves 6
-
Takes 20 minutes to make, 1¼ hours in the oven
Advertisement
Ingredients
- 40g melted butter, plus extra to grease
- 1.3kg potatoes
- 1 red onion, thinly sliced into rounds
- 1 fresh bay leaf
- 284ml carton double cream
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 190°C/fan170°C/gas 5. Grease a deep, 2-litre baking dish with butter.
- Peel and thinly slice the potatoes, placing them in a bowl of water to prevent discolouring. Drain then pat dry with a clean tea towel. Arrange with half the onion slices in the dish, overlapping them, and seasoning and drizzling with the melted butter as you go. Finish the top layer neatly with the remaining onion. Top with a bay leaf, then pour over the cream.
- Cover with foil, place on a baking sheet and bake in the oven below the beef for 45 minutes. Uncover and bake for a further 30 minutes, until tender and golden.
Recipe continues after advertising
Advertisement
- Recipe from November 2005 Issue
Nutrition
Nutrition: per serving
- Calories
- 457kcals
- Fat
- 32g (19.9g saturated)
- Protein
- 5.8g
- Carbohydrates
- 39g (3.5g sugar)
- Salt
- 0.2g
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Potato recipes
Slivered potatoes with white onion and Lancashire cheese
Something like a French dauphinoise or gratin potato recipe ”this...
-
Easy
Save recipe
Make-ahead Christmas sides
Potato gratin with bay leaves
This creamy potato gratin with aromatic bay leaves and gooey...
-
Easy
Save recipe
Christmas trimmings, sides and sauces
Potato and parsley gratin
This easy potato gratin is the perfect side dish recipe...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter