Creamy Potato Gratin with Jason's Hill Chenin Blanc 2025

Serves: 6 people | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes

Ingredients

  • 1.5 kg potatoes, peeled and thinly sliced
  • 2 cups fresh cream
  • 1 cup milk
  • 3 garlic cloves, crushed
  • 2 cups grated cheese (Gruyère, Cheddar, or a mix)
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • 1 teaspoon fresh thyme (optional)
  • Extra cheese for topping

Method

1. Prepare the potatoes

Preheat the oven to 180°C.
Grease a large baking dish with butter.

Peel and thinly slice the potatoes evenly for consistent cooking.

2. Make the creamy sauce

In a saucepan, gently heat the cream, milk, garlic, salt, pepper, and thyme.
Do not boil — simply warm the mixture to allow the flavours to combine.

3. Layer the gratin

Arrange a layer of potatoes in the baking dish.
Pour over some of the cream mixture and sprinkle with cheese.

Repeat the layers until all the potatoes and sauce are used.

Finish with an extra generous layer of cheese on top.

4. Bake

Cover with foil and bake for 45 minutes.

Remove the foil and bake for another 25–30 minutes until golden brown, bubbling, and the potatoes are soft when tested with a knife.

5. Serve

Allow the gratin to rest for 5–10 minutes before serving.

Serve warm with roasted meats, a fresh salad, or simply enjoy it on its own with a glass of Jason’s Hill wine.

Chef’s Tip

For extra flavour, add crispy bacon pieces, caramelised onions, or fresh rosemary between the layers.