Potato Gratin

Stop looking — you’ve found your desert island food. Layer upon layer of potato and sweet potato, harbouring little pockets of creamy, salty, garlic flavour. It’s the stuff of dreams!

Preparation time Prep: 20 mins
bake 90 mins
Skill level Easy Peasy

You will need:

  • 300g Desiree potatoes, sliced (mandolin if possible) 3mm in thickness
  • 300g sweet potato, sliced 3mm in thickness
For the cream
  • 40g margarine melted
  • 1 shallot (or ½ a red onion), roughly diced
  • 4 cloves garlic, roughly chopped
  • 3 sprigs thyme
  • 2 bay leaves
  • 1 cup Flora pouring cream (plant–based cream made out of fava beans)
  • ¼ teaspoon nutmeg
  • Salt and pepper
Recipe: Simon Toohey


  • 1Preheat your oven to 150°C (fan–forced).
  • 2Add the margarine, garlic, shallots, thyme and bay leaves to a pot over medium heat. Heat for 5 minutes or until the onion and garlic have softened and become translucent. Stir occasionally.
  • 3Add the cream and bring to a simmer. Turn off the heat. Remove the bay leaves and thyme. Add nutmeg and blitz until smooth.
  • 4Rub the bottom of your ovenproof dish with a thin layer of margarine or oil.
  • 5Cover the base of the tray with a layer of sweet potato, potato, thyme leaves and a pinch of salt. Repeat until everything has run out, or you have run out of space. Make sure you leave a couple of cm gap from the top of the baking dish for bubble room. Drizzle with olive oil and cover with foil.
  • 6Place in the oven and cook for 90 mins. Allow to cool for 25–30 mins before serving.
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