Potatoes are such a versatile vegetable and there are so many different kinds.
Neil prefers bintje potatoes for his spectacular version of potato gratin.


  • 500 g Bintje potatoes peeled and sliced 1/8cm thick

  • 30 g unsalted butter melted

  • sea salt

  • freshly ground white pepper

  • 150-250ml Cream


  • 1.

    Take a small baking dish, copper pan or ceramic casserole, just large enough to contain the sliced potatoes.

  • 2.

    Brush the dish with melted butter.

  • 3.

    Layer the sliced potatoes, slightly overlapping, in a circular motion.

  • 4.

    After 2 layers, season with sea salt and pepper.

  • 5.

    Continue until the potato reaches just below the top of the dish.

  • 6.

    Season the potatoes once finished layering, add a good drizzle of melted butter and pour over the cream.

  • 7.

    The cream should just cover the potatoes.

  • 8.

    Add a touch more pepper.

  • 9.

    Bake at 140 C for about 1 hour.

  • 10.

    Set aside.


If time is a little short, this can be made the day before and reheated in a slow oven, before colouring and serving with slow roasted lamb back straps.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 7 ratings