Home
Recipes
Easy

Divine daiquiri

Beverage recipes

Divine daiquiri

10 minutes

Overnight roasted lamb shoulder

Christmas recipes

Overnight roasted lamb shoulder

10–12 hours

Fried feta salad

Cheese recipes

Fried feta salad

15 minutes

Yorkshire puddings

Christmas recipes

Yorkshire puddings

20–25 minute

Mac-and-cheese potjie

Braai recipes

Mac-and-cheese potjie

45–60 minutes

Fluffy duck-fat roast potatoes

Christmas recipes

Fluffy duck-fat roast potatoes

1 hour

Braai Mexican corn (esquites)

Braai recipes

Braai Mexican corn (esquites)

15–20 minutes

Pistachio-and-rose tiramisu

Afternoon tea

Pistachio-and-rose tiramisu

5 minutes

Butter-glazed smoked chicken

Braai recipes

Butter-glazed smoked chicken

2–2.5 hours

Muffuletta sandwich

Cheese recipes

Muffuletta sandwich

20 minutes

Creamy muhalabiya with mango sauce

Ramadan and

Creamy muhalabiya with mango sauce

10 minutes

Potato-and-gruyère gratin with pistachio crumb

Christmas recipes

Potato-and-gruyère gratin with pistachio crumb

1½ hours

Load more

Potato-and-gruyère gratin with pistachio crumb

By Megan Kate Swan

Serves 6-8

Difficulty Easy

Prep Time 25 minutes, plus overnight chilling time

Cooking Time 1½ hours

Ingredients

For the gratin:

1.25 kg peeled and thinly sliced
1 ½ cups cream
2 garlic cloves, minced
30 g butter, melted
2 ½ cups Gruyère or strong Cheddar, grated
1 tsp salt
¼ tsp pepper
2 tsp thyme leaves

For the crumb:

50 g pistachios
25 g breadcrumbs
2 tbsp butter, melted
Parsley or chervil, chopped
Zest of 1 lemon
Pinch of salt

Method

1. Layer the potatoes in a buttered dish with 1 cup cream, the garlic, seasoning, thyme and most of the cheese. Cover with foil and bake at 180°C for 1 hour and 15 minutes or until tender. Cool and chill overnight.

2. To make the crumb, coarsely blend all the ingredients.

3. The next day, pour the remaining cream over the potatoes, scatter over the remaining cheese and the crumb and bake uncovered at 180°C for 15–20 minutes until golden.

Find more potatoes recipes here

Videographer: Romy Wilson
Photographer: Jan Ras / Shavan Rahim
Food Assistant: Bianca Jones