James Whelan Butchers: Potato Gratin

Potato GratinThis is a recipe from my book and certainly makes something special out of plain old potatoes.

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  • 6 large potatoes, peeled
  • 1 litre/35 fl oz milk
  • salt and pepper
  • 35 g/11⁄4 oz butter
  • 300 ml/10 fl oz cream
  • 1 cup Cooleeney Farmhouse Cheese
  • Cheddar cheese, grated

Serves 6

To Cook

Preheat the oven to 180°C/350°F/gas mark 4. Place the potatoes in a saucepan with the milk and seasoning. Bring to the boil and simmer for a few minutes until the potatoes are just beginning to soften when pierced with a fork. Drain the potatoes and slice into thin slices. Melt the butter and pour over the base of a baking dish. Layer the potatoes in the dish and pour the cream over them. Top with the grated cheese and bake for an hour or so or until the top is golden and crusty.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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