Individual potato gratins

Creamy Potato delights!


  • 1kg floury potatoes, peeled and thinly sliced
  • 600ml Avonmore Fresh Milk
  • 600ml Avonmore double cream
  • Pinch of freshly ground nutmeg
  • 2 tbsp fresh thyme leaves
  • 4 garlic cloves, crushed
  • Salt and black pepper
  • 150g Avonmore Freshly Grated Red Cheddar
  • 50g Parmesan, grated


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.

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