Jersey Royal Potato and Gruyere Gratin

A luxurious and creamy potato gratin showcasing the unique flavor of Jersey Royal potatoes, combined with nutty Gruyere cheese and local Jersey dairy for a truly comforting dish.

Prep Time

20 minutes

Total Time

60 minutes

Calories

785 kcal

Difficulty

Easy

Equipment

4 items

Cost

£3.42/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•French

Cooking Style:

Baking

Mood:

Comfort Food

Ingredients

Servings

1kgJersey Royal Potatoes(Scrubbed clean, no need to peel if skin is thin.)

£4.50

500mlJersey Milk(Full fat for richness.)

£1.30

50gJersey Butter(Unsalted.)

£0.80

150gGruyere Cheese(Grated.)

£3.75

2clovesGarlic(Minced.)

£0.20

2sprigsFresh Thyme(Leaves only.)

£0.60

150gLocal Asparagus (seasonal)(Trimmed and cut into 2 inch pieces (optional).)

£2.25

PinchNutmeg(Freshly grated.)

£0.10

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground.)

£0.15

Total Cost

£13.70

£3.42 per serving

Instructions

1.
Preheat oven to 180°C (160°C fan/ Gas Mark 4). Grease a 9x13 inch baking dish with butter.
2.
Thinly slice the Jersey Royal potatoes (about 1/8 inch thick). A mandoline can be helpful for this, but is not essential.
3.
In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4.
Pour in the Jersey milk and bring to a simmer. Season with salt, pepper, and a pinch of nutmeg. Add the thyme leaves.
5.
Add the sliced potatoes to the milk mixture and simmer gently for about 5 minutes, or until they are slightly softened. If using, add the asparagus pieces now and cook for another 2 minutes.
6.
Remove from heat. Layer half of the potato mixture into the prepared baking dish, spreading them evenly.
7.
Sprinkle half of the grated Gruyere cheese over the potato layer.
8.
Repeat with the remaining potato mixture and Gruyere cheese.
9.
Pour any remaining milk mixture from the saucepan evenly over the top of the gratin.
10.
Bake in the preheated oven for 30-40 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
11.
Let the gratin rest for 5-10 minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (440g)

785 kcal / 3284 kJ

Carbs

58g

22% of RDA

Fat

50g

71% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

14 g

16% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a richer flavor, add a splash of Jersey cream to the milk mixture.

If the top starts to brown too quickly, cover the dish loosely with foil.

Other seasonal vegetables like leeks or spinach can be added to the gratin.

Experiment with different types of hard cheeses like Comte or Beaufort in place of, or in addition to, the Gruyere.

Cooking Equipment

Oven

Stovetop

Mandoline (optional)

9x13 inch Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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