Domino potato gratin
You can cook this alongside your Christmas turkey, or make it in advance and then reheat to serve. Look for long, similar sized potatoes for the neatest finish.
Swedish Janssons frestelse (potato gratin)
Serves 8
A little effort
Prep:
Cook:
Janssons frestelse translates as 'Jansson’s temptation', and with good reason – it's an indulgent side, with layers of potato, onion, blue cheese and cream baked until golden
Skip to ingredients
- 4 tbsp salted butterplus extra for the dish
- 1.2kg medium Désirée or Maris Piper potatoes
- 2 large yellow onions
- 350ml double cream
- 250ml whole milk
- 125g stilton
- 4-5 tbsp breadcrumbs
Nutrition: per serving
- kcal536
- fat36g
- saturates23g
- carbs40g
- sugars7g
- fibre4g
- protein10g
- salt1.2g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Butter a 28cm x 18cm ovenproof dish. Peel the potatoes and cut into roughly 5mm-thick batons (like french fries). Thinly slice the onions.
step 2
Melt half the butter in a pan and cook the onions with a generous pinch of salt over a low heat for 10 mins until soft. Meanwhile, warm the cream and milk in a small pan over a low heat. Season with salt.
step 3
Layer a third of the potatoes in the dish with a third of the onions and a quarter of the stilton. Repeat twice more, then pour over the warm cream and dot with the remaining stilton.
step 4
Sprinkle over the breadcrumbs, season with pepper and scatter knobs of the remaining butter all over. Bake for 1 hr until the potatoes are tender and the top is golden – cover if it starts to get too dark. Rest for 15-20 mins before serving.
