Whether you’re looking for a cute new dinner idea or a nice spread for your family on Sunday, this meal will leave your loved ones with full stomachs and wide smiles. Potato gratin has been a family staple for many years, a hearty dish cherished in many Congolese families like mine, and I’m so excited to be sharing it with all of you today.
Julia Cawelé’s Potato Gratin:
Prep time: 15 minutes | Bake time: 40 minutes | Servings: 6–8
Ingredients
- Potatoes: 13–14 medium potatoes, washed and sliced.
- Boiling Liquid: Water plus 1 all-purpose seasoning cube.
- Cream Sauce: 2 pots of Elmlea Double cream.
- Spices & Seasoning: 2 Maggi cubes, a pinch of salt, black pepper, paprika, and a pinch of cinnamon (as a warm alternative to nutmeg).
- Topping: Your choice of grated cheese.
Method
Step 1: Prep and Par-Boil
Wash your 13 to 14 potatoes thoroughly. Slice them up evenly, then move them into a large cooking pot. Fill the pot with water and drop in your all-purpose seasoning cube to infuse the potatoes with flavor right from the start. Bring to a boil and let them cook for 10 to 15 minutes until slightly softened.
Step 2: Assemble in the Dish
Drain the potatoes and transfer them into your glass baking dish. Pour both pots of Elmlea Double cream evenly over the top until the potatoes are well covered.
Step 3: Spice and Season
Crush your 2 Maggi cubes and scatter them over the cream alongside a pinch of salt, black pepper, a dusting of paprika, and your pinch of cinnamon for that perfect hint of warmth. Give it a gentle stir or press down so the seasonings blend into the Elmlea cream.
Step 4: The First Bake
Preheat your oven and pop the glass dish inside. Let it cook uncovered for 20 minutes so the cream begins to bubble and heat through.
Step 5: Cheese and Slow Bake
Take the dish out of the oven. Scatter a generous layer of your favorite cheese all over the top. Cover the dish securely with tin foil to trap the moisture, lower the oven heat, and put it back in for another 20 minutes until the cheese is beautifully melted and the potatoes are completely tender.
Additional Information
This dish can be served with steamed vegetables and your preferred poultry or fish, such as sliced ham, chicken breasts, or tender salmon.
Enjoy!
This was written by our contributing writer, Julia Cawelé.
All images were provided by our writer, Julia Cawelé.
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