Potato gratin, when made the way Nigella makes it, is not just food. it’s comfort layered in creamy, golden slices. It’s not flashy or complicated. No weird gourmet twists. Just humble potatoes, cream and a few essentials baked together until the top crisps into a golden crust while the insides melt into silky perfection.
The first time I stumbled upon Nigella’s version was on a rainy November afternoon. I was curled up on the couch in mismatched socks, watching reruns of her show, when she poured cream over a tray of thinly sliced potatoes with the kind of indulgent calm only she can manage. It wasn’t about presentation. It was about pleasure-honest, unpretentious and utterly homey.
This gratin is everything you want from a comfort dish: creamy, soft, savory, with just the right amount of golden crust to scoop off the top and fight over with your siblings or partner. It’s the kind of thing you make on a Sunday and sneak forkfuls of cold from the fridge by Monday morning.
Nigella Potato Gratin Recipe
Ingredients Needed
Alright, here’s where we get down to it. No need to overthink it-Nigella doesn’t. She keeps it real and so do I.
- Potatoes – About 1kg (I always go for Maris Piper or Yukon Gold. Nigella’s not too fussy but floury ones work best).
- Double cream – 300ml (don’t substitute this. Seriously, just go for it).
- Garlic – 1 clove, peeled and halved (for rubbing, not eating).
- Salt and freshly ground black pepper
- Freshly grated nutmeg – optional but Nigella loves this touch and so do I.
- Butter – a knob, for greasing the dish.
Optional-but magical if you ask me:
- A little grated cheese (Gruyère or Parmesan), for a subtle umami kick.
And here’s a little secret: once, out of desperation, I threw in a touch of Dijon mustard to the cream. It wasn’t strictly Nigella but let’s just say, she’d probably approve of the hedonism.
Equipment Needed
Nothing fancy, just your dependable kitchen allies:
- A sharp knife or mandoline slicer. Mandoline makes you feel like a pro but I’ve done this with a paring knife on a cutting board while listening to a podcast and sipping wine. Just keep slices even.
- An ovenproof dish – ceramic or glass, about 9×13 inches. Something that hugs the potatoes.
- A saucepan – for warming the cream (you can skip this but I like to infuse the cream a bit).
- A garlic crusher or just your hands. you’ll only be rubbing the dish with it.
- Oven – preheated, of course.
Optional: a friend in the kitchen to taste-test the cream and sneak a potato slice when you’re not looking.
Instructions To Make Nigella Lawson’s Potato Gratin
Here’s where it gets real and maybe a bit messy. But it’s the good kind of messy, the ’you’ll lick the spoon’ kind.
1. Preheat The Oven
200°C (that’s 400°F if you’re in the States). This is important-the oven should be hot and ready like you’re hosting someone important.
2. Prep The Dish
Take your halved garlic clove and rub it all over the inside of your buttered baking dish. It’s subtle but effective. You’re not adding garlic chunks. you’re setting the mood. Once you’re done with the garlic, butter the dish generously.
3. Slice The Potatoes
Thin is key. About 3mm thick. You want slices that’ll cook evenly and layer beautifully. Stack them in neat overlapping rows or just scatter them lovingly-either works.
4. Season As You Go
As you layer the potatoes, sprinkle with salt, pepper and a touch of nutmeg. Not too much. Think of it like seasoning a love letter. just enough to make someone melt.
5. Warm The Cream (Optional But Worth It)
I warm the cream in a small pan, sometimes with a tiny whisper of garlic or that rogue teaspoon of Dijon I mentioned earlier. Warm cream just marries the potatoes better.
6. Pour Over The Cream
Pour slowly and evenly. You want the cream to seep into every nook and cranny, every crack between the potato slices. Press down a little with the back of a spoon.
7. Bake
Cover loosely with foil and bake for about 45 minutes. Then remove the foil and bake another 20-30 minutes until the top is golden, bubbling and smells like a Parisian café in the rain.
8. Rest
This is the hardest part. Let it sit for 10-15 minutes. The cream thickens, the flavors settle and it cuts better. And honestly? It tastes even better when it’s not molten lava.
What I Learnt
This dish taught me patience. And the power of simplicity. You don’t need a long list of ingredients or ten techniques to create something unforgettable.
The first time I made it, I overbaked it and the top was basically a cracker. My dog loved it but I was heartbroken. The next time, I tasted the cream before pouring it and added that dash of mustard-risky move but the kind of risk that pays off in flavor.
Also, never underestimate the power of letting things rest. Not just the gratin but yourself. Let the dish sit, let yourself breathe. It’s a small reminder that not everything needs to be rushed.
FAQs
What Makes Nigella Lawson’s Potato Gratin Different From Others?
Nigella’s recipe stands out because of its rich, indulgent creaminess. She layers thinly sliced potatoes with a mix of heavy cream, milk, and garlic, and lets it all bake together until bubbly and golden. The key is the simplicity of the ingredients-nothing too fancy, but when it all comes together, it’s pure comfort food magic. Plus, Nigella adds a little nutmeg, which really brings something special to the flavor!
Can I Make Nigella’s Potato Gratin Ahead Of Time?
Absolutely! I actually love making it a day ahead. You can assemble the gratin up to the point where you need to pop it in the oven. Then, just cover it in the fridge overnight. When you’re ready to bake it, let it come to room temperature first, and then bake as usual. It tastes even better the next day!
Can I Make Nigella’s Potato Gratin Without Cream?
If you’re trying to cut back on cream, you can totally swap it out with whole milk or even a mix of milk and chicken stock for a lighter version. But honestly, the richness of the cream is part of what makes it so irresistible, so if you can, I’d say go for the real deal. But hey, I’m all about making it work for you!
