Potato gratin

Potato gratin

Oh, I remember the wonderful cooked garlic smell even now!

It was time to try new things from recipe books again, and today was potato pan gratin from The Practical Encyclopedia of Whole Foods by Nicola Graimes.  I found the potatoes were not cooking properly after I followed the recipe exactly, so I added some stock half way through cooking,  the left overs of which was then used with cous cous as a bonus course. Thinking after the event, I suggest par-boiling the potatoes instead, so I’ll work that in to the transcription below.


  • 900g potatoes, peeled and thinly sliced
  • 2 tbsp marg
  • 1 tbsp olive oil
  • 2 large garlic cloves, crushed
  • 2 tbsp mustard (recipe called for Dijon, I only had wholegrain)
  • 1 tbsp lemon juice
  • 1 tbsp fresh thyme leaves, plus extra to garnish (I substitutes with dried chives)
  • 50 ml vegetable stock (I needed to add 500 ml later)
  • salt and finely ground black pepper


  1. Thinly slice the potatoes, then place in bowl of cold water to prevent them discolouring.  (I suggest parboiling them instead.)
  2. Preheat the oven to 200 °C/Gas 6.  Heat the marg and oil in a deep pan or skillet.  Add the garlic and cook gently for 3 minutes or until light golden, stirring constantly.  Stir in the lemon, mustard and thyme (or chives).  Remove from the heat and pour the mixture into a jug.
  3. Drain the potatoes and pat dry with kitchen roll.  In an oven-proof dish, place a third of the potatoes and pour over a third of the mustard mixture.  Repeat and season, repeat again and season again.  Finally, pour over the stock and the remaining thyme.
  4. Cover the top with greaseproof paper and bake for 1 hour (probably only half an hour if you parboil the potatoes).  Remove the paper and cook for a further 15 minutes or until golden.

Serve with a nut roast, salad or other vegetables.


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