Potato and cheese gratin

1h 1 serving

1 block of Lurpak Butter (50g)

1 onion, finely chopped

2 tablespoons of flour

½ cup of chicken broth

½ cup of cream

1 cup of shredded gruyere cheese

1 teaspoon of fresh thyme, minced.

1.5 kg potatoes

Salt and pepper, to taste.

½ cup of shredded parmesan cheese

Potato and cheese gratin


1-      Preheat the oven to 200˚C

2-      Heat the cooking liquid in a large frying pan over medium high heat. Add the onion and sauté briefly to lightly brown.

3-      Add the flour and stir to combine the cooking liquid and the onions.

4-      Slowly pour the chicken broth and the cream

5-      Add the gruyere and the thyme and stir until the cheese is melted. Season with salt and pepper.

6-      Add the potatoes and mix until it’s entirely covered with the mixture. Cover the pan and cook for 15 minutes.

7-      Transfer to the baking pan (serving pan)

8-      Scatter the parmesan cheese and bake the gratin for 30 minutes until it’s slightly golden.

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