Monday, 23 April 2012

Weekly Potato Recipe No 2 -how do you do?!

So here we are .....le deuxieme  recipe of the week. That's right, it's French, mais non, non, that doesn't mean we have two recipes in one week. It means......what does it mean? Well it is the second of our weekly recipes. Let's take a look!

Potato gratin
Photography by Oliver Ford
A French classic, this creamy potato dish is the perfect winter starter or side.

Ingredients (serves 4)

  • 3 medium potatoes
  • 1 onion
  • garlic, thinly sliced
  • salt and cracked black pepper
  • 1 cup cream
  • 2 tablespoons grated parmesan or swiss cheese


  1. Preheat oven to 180ºC. Lightly grease four 1-cup capacity ramekins. Thinly slice potatoes and onion. Arrange some of the potato over the base of each ramekin and top with a little onion. Sprinkle with a few slices of garlic and season with salt and cracked black pepper. Continue layering with the remaining potato and onion, adding garlic every second or third layer. Combine cream with cheese. Pour into the ramekins then bake for 45 minutes or until potato is cooked through and top is golden. Stand for 5 minutes before serving.

Well , what do you think?  I thought, as we are just heading towards  winter in Australia, and those  of you in the northern hemisphere are well on their way out of it, , it might work for all of us.  
And hey, it looks pretty good whatever the season, doesn't it!


  1. mmmm would be delightful on a day like to day, dark and drizzly

    1. Well we are doing better than you then! So far today it is warm and sunny but it's muggy and the ants are on the move, so will probably rain later:)

    2. MMMMMMMMMMMMMMMM!!!!!!!!!! Your recipes make my mouth water Jane. Still loving that you are posting one every week per my suggestion. I can't think of many foods that are better than potatoes. Love your blog Pom De Terr Jane. (Spelling?)

    3. If I run out of ideas for recipes Steve, you know who I will be calling on!


I love to hear your comments and thank you for taking the time.
I really do appreciate it.