Creamy potato bake (Pommes de terre a la crème et le bouillon)

    58 min

    Thinly sliced potato with onion, cream and pork stock. My take on the 2 classic French potato dishes (Gratin dauphinoise and Boulangere potato) but this time combined. Very easy to make and best of all can be made ahead and baked when required.

    Samantha's Supper

    Kent, England, UK
    3 people made this

    Serves: 2 

    • 1 pork stock cube
    • 2 potatoes, peeled and very thinly sliced
    • 2 shallots or 1/2 onion, thinly sliced
    • salt and pepper
    • 80ml double cream, or as needed
    • 2 small knobs butter
    • 1 sprinkle herbes de Provence or dried mixed herbs

    Prep:8min  ›  Cook:50min  ›  Ready in:58min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Make up the stock according to instructions and reserve about 100ml. Discard the rest or use for something else.
    3. Using individual round gratin dishes, grease the inside well. Layer the potato and onion and season as you go with salt and pepper.
    4. Mix the stock and cream together and pour over the potatoes. Sprinkle with the herbs. Cover and chill until required. Add a small knob butter on top.
    5. Bake in the preheated oven until potatoes are tender and browned slightly on top, about 45 minutes.

    Serving suggestion

    Serve with my Tipsy pork and Chardonnay carrots.

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