Irish Cheddar and Potato Gratin

Name: Irish Cheddar and Potato Gratin
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1.5 kg Yukon Gold or Russet potatoes, peeled and thinly sliced (about 3mm thick); 4 cups Heavy cream; 3 cloves Garlic, minced; 0.5 Small onion, finely grated (optional, for extra flavor); 1 tsp Salt, or to taste; 0.5 tsp Black pepper, or to taste; 0.25 tsp Ground nutmeg; 3 cups Irish sharp cheddar cheese, grated, divided; 2 tbsp Butter, for greasing

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This gratin is a celebration of classic Irish flavors, perfect for a St. Patrick's Day feast or any time you crave hearty comfort food. Thinly sliced potatoes are lovingly layered with sharp, tangy Irish cheddar cheese and enveloped in a creamy sauce infused with garlic and a hint of nutmeg. Baked until the top is beautifully golden and bubbly, this dish is wonderfully indulgent and an excellent accompaniment to roasted meats or a standalone vegetarian delight.

speichern

Prep Time25 min

Cook Time90 min

Servings6-8 servings

DifficultyMedium

Equipment

9x13 inch Baking DishLarge SaucepanMandoline (optional)Whisk

Ingredients

1.5 kg Yukon Gold or Russet potatoes, peeled and thinly sliced (about 3mm thick)4 cups Heavy cream3 cloves Garlic, minced0.5 Small onion, finely grated (optional, for extra flavor)1 tsp Salt, or to taste0.5 tsp Black pepper, or to taste0.25 tsp Ground nutmeg3 cups Irish sharp cheddar cheese, grated, divided2 tbsp Butter, for greasing

Instructions

1
Preheat your oven to 190°C (375°F). Generously butter a 9x13 inch baking dish. Thinly slice the potatoes using a mandoline or a sharp knife for even thickness.
2
In a large saucepan, combine heavy cream, minced garlic, finely grated onion (if using), salt, black pepper, and ground nutmeg. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Do not boil.
3
Arrange a single layer of potato slices in the prepared baking dish, overlapping slightly. Sprinkle about 1/3 of the grated Irish cheddar cheese over the potatoes. Pour about 1/3 of the cream mixture evenly over the cheese and potatoes.
4
Repeat the layering process two more times: potatoes, then cheese, then cream mixture. Ensure the top layer of potatoes is completely covered by the cream and cheese.
5
Cover the baking dish tightly with aluminum foil and bake for 60 minutes. This helps cook the potatoes thoroughly and keeps the top from browning too quickly.
6
Remove the foil and bake for another 20-30 minutes, or until the potatoes are tender when pierced with a fork, the cream is bubbly, and the top is golden brown and caramelized. Let rest for 10-15 minutes before serving to allow the gratin to set.

Nutrition

Calories550 kcal

Protein20g

Fat40g

Carbohydrates

Frequently Asked Questions

Can I use a different type of cheese?

While Irish cheddar provides an authentic flavor, a good quality sharp white cheddar or Gruyère can be substituted for similar richness and melting properties.

How can I prevent the cream from curdling?

Ensure you don't boil the cream mixture; just bring it to a gentle simmer. Also, avoid adding cold cream directly to very hot potatoes or vice versa. Letting it heat gradually helps.

Can I prepare this gratin ahead of time?

Yes, you can assemble the gratin a day in advance, cover it, and refrigerate. Before baking, let it come to room temperature for about 30 minutes, then bake as directed, possibly adding 10-15 minutes to the covered baking time.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.