The Secret Street

There’s something irresistibly cozy about a bubbling dish of creamy, cheesy potatoes straight from the oven. This Cheesy Garlic Potato Gratin is inspired by the classic French Gratin Dauphinois—rich, garlicky, and the ultimate vegetarian side dish. Perfect for four people, it’s just the right balance of simple and indulgent.

🥔 Recipe Card

Servings: 4
Time: ~45 minutes (including prep + bake)
Type: Vegetarian 🌱

Ingredients

• 1 kg potatoes
• 4 garlic cloves
• 60 g mature cheese (e.g., Cheddar or Gruyère)
• 300 g crème fraîche
• 2 pods vegetable stock
• 80 g grated cheese of choice (try Mozzarella, Red Leicester, Emmental, or even a mild blue cheese 🧀)

Method

1. Prepare the potatoes: Peel and slice into 1 cm rounds. Boil in salted water (1 tsp salt) for 10–12 minutes until just tender. Reserve 200 ml of the cooking water before draining.
2. Make the sauce: Crush the garlic and fry lightly in a drizzle of oil (30–60s). Add the crème fraîche, vegetable stock, and reserved water. Stir and bring to a boil, then remove from heat.
3. Add the cheese: Mix in the mature cheese and half of the second cheese. Season with salt and pepper.
4. Assemble: Layer the potatoes in an oven dish, pouring sauce between the layers. Top with the remaining cheese.
5. Bake: Preheat oven to 200°C and bake for 15–20 minutes until golden and bubbling. ✨

🍴 What to Serve With It

This gratin is hearty, creamy, and comforting, so pairing it with something lighter or fresh really makes it shine:

• A green salad with lemon vinaigrette 🥗
• Roasted vegetables (carrots, Brussels sprouts, or asparagus)
• A fresh tomato & basil salad 🍅🌿
• The simplest option? Vegetarian sausages and a side of veggies—easy, quick, and delicious! 🌱🌭

It also works beautifully on a Sunday roast-style table alongside nut roast, stuffed peppers, or mushroom wellington.