Potato and parsley gratin
- Published: 30 Nov 11
- Updated: 18 Mar 24
This easy potato gratin is the perfect side dish recipe for Sunday lunch. It uses vegetarian Parmesan, making it suitable for veggies.
Take your creamy spud game to the next level with our ultimate dauphinois potato recipe.
Ingredients
- 2.2kg floury potatoes, peeled
- 2 onions, finely chopped
- 2 tbsp plain flour
- 60g vegetarian Parmesan, grated
- 100g Cheddar, grated
- Handful fresh flatleaf parsley, leaves roughly chopped
- 600ml double cream
Method
- Preheat the oven to 170°C/fan150°C/gas 3. Dice the potatoes into 2cm cubes and mix with the onion, flour, cheeses and parsley. Season well, then tip into a large ovenproof dish (about 30cm x 24cm x 5.5cm deep). Pour over the double cream.
- Bake for 1 hour 45 minutes until it’s bubbling and golden and the potatoes are cooked. If it browns too quickly, cover the dish loosely wit
- Recipe from December 2011 Issue
Nutrition
- Calories
- 547kcals
- Fat
- 38g (23g saturated)
- Protein
- 10.7g
- Carbohydrates
- 43.1g (3.4g sugars)
- Salt
- 0.4g
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Gratin recipes
Baked creamy celeriac and potato gratin
This fabulous side dish is a perfect accompaniment to your...
-
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
Gratin recipes
Creamy potato and onion gratin
Serve this sensational creamy potato and onion gratin recipe with...
-
Easy
Save recipe
Gratin recipes
Fennel, taleggio, potato, parmesan and thyme gratin
You’re never going to stray far wrong with a bubbling,...
-
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