Potatoes Au Gratin information

Prep Time 10′  Cooking Time 30′   Serves 6


  • 1 kg baby potatoes
  • 300 g Emmental cheese, cut into small cubes
  • 300 g Kefalograviera cheese, cut into small cubes
  • 2 – 4 cloves of garlic, finely chopped
  • 350 g cream
  • Salt, to taste
  • Pepper, to taste


    1. Begin by cleaning the baby potatoes thoroughly, making sure you remove any dirt or debris from the skin.
    2. Place the cleaned potatoes in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.
    3. Allow the potatoes to boil for about 15 minutes or until they are slightly softened. You can check their tenderness by piercing them with a fork.
    4. For any larger potatoes, use a fork to break them in half before arranging them on a baking tray. .
    5. Finely chop the garlic cloves.
    6. Preheat your oven to 180°C.
    7. Arrange the boiled potatoes on a baking tray, ensuring they are in a single layer.
    8. Sprinkle the chopped garlic cloves evenly over the potatoes.
    9. Scatter the cheese cubes over the potatoes, making sure they are distributed evenly.
    10. In a small bowl, mix the cream with a pinch of salt and pepper, to taste.
    11. Pour the seasoned cream mixture over the mixture, making sure they are well coated.
    12. Place the baking tray in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly, and the potatoes are golden brown.
    13. Once done, remove the tray from the oven and let it cool slightly before serving.
    14. Serve the potatoes au gratin warm.


Source: Argiro Barbarigou