Looking for a dish that's both creamy and savoury? This potato gratin, cooked in a single pan, ticks all the boxes. Think tender slices of potato slowly simmered in a herby cream sauce with bacon and thyme, then finished in the oven until golden and crisp on top. Comfort food at its finest – and yes, all made in one pan.
Ingredients for the gratin
1 kg waxy potatoes | 350 ml double cream | 350 ml milk | 1 clove of garlic | 2 sprigs of thyme | 1 tsp salt | Freshly ground pepper | Pinch of nutmeg | 50 g diced bacon
Peel the potatoes and cut them in half. Then slice them into thin rounds, about 3 mm thick. This ensures even cooking and a smooth texture.
Add the milk, cream, bacon, whole garlic clove, thyme, salt, pepper and nutmeg to a large cast iron frying pan. Gently bring to the boil over medium heat, stirring regularly to release all the flavours.
Add the potato slices to the sauce and let them simmer gently for about 10 minutes. Stir carefully to prevent sticking and ensure all slices are coated.
Preheat the oven to 190 °C (top and bottom heat). That way, it’ll be ready when your pan is.
Remove the garlic clove and thyme sprigs. Place the entire pan in the preheated oven and bake the gratin for around 30 minutes until golden on top. The crust should be crisp, the inside creamy and tender.
Take the pan out of the oven and let it rest for 5 minutes. Serve straight from the pan – everyone can scoop out their own portion. Add a slice of rustic bread and you're all set.
Tip: Want an extra crispy top? Sprinkle some grated cheese like Gruyère or Parmesan before baking. Perfect for cheese lovers!
