Potato gratins with garlic and red Leicester

  • makes 6
  • Easy

Potato gratins are a classic side dish and a definite crowd-pleaser. The red Leicester in this version gives these a sharp flavour and brilliant orange colour, a great contrast against other green veg.



  • butter for the ramekins
  • Maris piper or King Edward potatoes 5 large, cut into 2 cm chunks
  • garlic 1 clove, chopped
  • onion 1, chopped
  • olive oil 2 tbsp
  • crème fraîche 150ml
  • milk 125ml
  • Red Leicester 200g, grated
  • parmesan 30g, grated


  • Step 1

    Heat the oven to 160c/fan 140c/gas 3. Butter 6 ramekins or 1 large baking dish.

  • Step 2

    Boil the potatoes in salted water until just tender, drain. fry the garlic and onion in a little olive oil for 5 minutes until soft.

  • Step 3

    Mix the crème fraîche and milk together in a large bowl then stir in the potatoes, onion mix and both cheeses. Pour into the ramekins or baking dish and cook in the oven for 45-50 minutes until golden and bubbling. Leave for 10 minutes before serving.