Gratin of Potatoes

Cathal Armstrong serves up delicious gratin of potatoes.


  • 6 large potatoes (peeled)
  • 1 l cream
  • 1 clove of garlic
  • salt and nutmeg


  1. Preheat the oven to 175°C.
  2. Prepare a casserole dish, cut the clove of garlic in half and rub the casserole dish all over the inside.
  3. Pour in the cream and bring to a simmer over a medium heat. Season with salt and nutmeg remembering to account for the potatoes you are about to add.
  4. One at a time slice the potatoes thinly (using a mandolin if possible) and shingle them into the cream like dealing a deck of cards.
  5. When all of the potatoes are added, transfer to the casserole dish and bake in the oven until the potatoes are cooked all the way through.
  6. Use a knife or skewer to be sure they are tender (about 40 minutes).


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