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If you think you’ve had all the gratins there are to have, think again. This dish takes the classic French comfort food and gives it a Greenfields twist — the warmth of freshly grated Whole Nutmeg, the sweetness of Greek Thyme Honey, and the earthy perfume of dried Thyme. Together they create a dish that’s not just creamy and indulgent, but layered with fragrance and flavour. Think Sunday dinner meets winter luxury — all bubbling under a crisp, golden top.
Prep: 25 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 40 minutes
1kg Maris Piper potatoes, thinly sliced
3 shallots, finely sliced
1 tbsp olive oil
25g butter
2 garlic cloves, crushed
400ml double cream
150ml whole milk
½ tsp Greenfields Whole Nutmeg, freshly grated
1 tsp Greenfields Thyme
1 tsp sea salt
¼ tsp Greenfields Cracked Black Pepper
2 tbsp Greenfields Greek Thyme Honey
1 tsp lemon juice
50g Gruyère or mature cheddar, grated (optional for topping)
Fresh thyme sprigs (for garnish)
Caramelise the shallots: In a frying pan, heat olive oil and butter over low heat. Add shallots and cook slowly for 15 minutes until golden and soft. Stir in garlic and cook for another minute. Set aside.
Infuse the cream: In a saucepan, heat the cream and milk gently with the grated Whole Nutmeg, Thyme, salt, and Cracked Black Pepper. Bring just to a simmer, then remove from the heat and leave to infuse for 10 minutes.
Layer the gratin: Preheat the oven to 180°C (fan). In a buttered baking dish, layer half of the sliced potatoes, followed by half the caramelised shallots. Repeat with the remaining potatoes and shallots.
Pour over the cream mixture: Strain if desired, then pour evenly over the layered potatoes. Press down gently so everything is coated.
Add the topping: Sprinkle with cheese if using, cover with foil, and bake for 45 minutes. Remove the foil and bake uncovered for another 25–30 minutes until the top is golden and bubbling.
Make the thyme honey drizzle: Warm the Greek Thyme Honey with the lemon juice and a few fresh thyme sprigs. Drizzle lightly over the hot gratin just before serving.
Serve and savour: Let it stand for 5–10 minutes before serving to allow the flavours to settle.
Calories: 380 kcal
Protein: 8g
Fat: 22g
Carbohydrates: 36g
Fibre: 4g
Sugars: 6g
The ingredients used in this recipe could also be used to create…
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