Potato gratin with clotted cream and chives

Name: Potato gratin with clotted cream and chives
Total time: 1 h 30 min
Cuisine: British
Ingredients: 1kg waxy potatoes, peeled and thinly sliced; 200g clotted cream; 250ml whole milk; 2 garlic cloves, crushed; 1 tbsp chives, chopped; 25g butter, for greasing; 1 tsp nutmeg

Thin sliced potatoes baked in clotted cream and garlic until meltingly soft with a crisp, golden top.

Time1 hr 30
LevelEasy
Costabout £0.50 a head
Oven170°C (150°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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1 kgwaxy potatoespeeled and thinly sliced
200 gclotted cream
250 mlwhole milk
2garlic clovescrushed
1 tbspchiveschopped
25 gbutterfor greasing
1 tspnutmeg

Method

1
Heat the oven to 170°C (150°C fan). Butter a shallow baking dish.
2
Warm the milk, clotted cream, garlic and nutmeg in a pan until the cream melts. Season with salt and pepper.
3
Layer the potato slices in the dish, pouring a little of the cream mixture over each layer.
4
Pour over the rest and press down so the potatoes are just covered.
5
Bake for 1 hour 15 minutes until a knife slides in easily and the top is golden.
75 min
6
Rest for 10 minutes, scatter with chives and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.