Potato gratin is a comfort food masterpiece, and Mary Berry’s recipe elevates it to a whole new level. Known for her precision and no-fail techniques, Mary Berry brings the perfect balance of creamy potatoes and flavorful seasoning in her version of this classic dish. Whether you’re hosting a dinner party or craving a hearty side dish, this gratin is bound to impress.
What makes this recipe stand out? It’s not just the indulgent layers of tender potatoes but the way the creamy sauce seeps into every slice. With Mary Berry’s touch, you can expect perfection every time.
Recipe at a Glance
Here’s a quick overview of what you’ll need to get started:
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 6
- Difficulty Level: Easy
- Dietary Suitability: Vegetarian, gluten-free
Ingredients You’ll Need
This recipe uses simple pantry staples for a rich, flavorful gratin.
- 2 lbs (900 g) potatoes, thinly sliced
- 1 ¾ cups (400 ml) heavy cream
- 1 ¼ cups (300 ml) whole milk
- 1 garlic clove, minced
- ½ teaspoon nutmeg
- Salt and pepper to taste
- 1 cup (100 g) grated Gruyère cheese (optional but highly recommended)
Substitutions & Notes
- For a lighter version, substitute half the cream with milk.
- Gruyère cheese can be swapped with cheddar or Parmesan for a different flavor.
Equipment You’ll Need
To make Mary Berry’s potato gratin, you’ll need:
- A mandoline slicer (optional but helpful for even potato slices).
- A large mixing bowl.
- A 9×13-inch baking dish.
- Aluminum foil for covering the dish while baking.
Mary Berry Potato Gratin: Step-by-Step Guide
Time needed: 1 hour and 15 minutes
Making Mary Berry potato gratin is easy. Follow these simple steps:
- Preheat your Oven
Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with paper liners.
- Prepare the potatoes
Wash, peel, and thinly slice the potatoes using a sharp knife or mandoline. Aim for even thickness to ensure consistent cooking.
- Make the cream mixture
In a bowl, combine heavy cream, milk, garlic, nutmeg, salt, and pepper. Whisk until smooth.
- Layer the gratin
Arrange a single layer of potato slices in the baking dish. Pour some cream mixture over the top and sprinkle a bit of Gruyère cheese. Repeat this process until all the potatoes are used, finishing with cream and cheese on top.
- Bake covered
Cover the dish with aluminum foil and bake for 1 hour.
- Finish uncovered
Remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbly.
- Cool and serve
Let the gratin rest for 10 minutes before serving to allow the layers to set.

Nutrition Facts & Dietary Info
Each serving of Mary Berry’s potato gratin includes the following:
- Calories: 350
- Protein: 8 g
- Fat: 22 g
- Carbohydrates: 29 g
- Fiber: 2 g
This recipe is vegetarian and naturally gluten-free, making it suitable for a variety of dietary needs.
Why This Recipe Is a Must-Try
- Creamy and indulgent. The rich layers of potatoes and cream create the ultimate comfort food.
- Easy to customize. Add your favorite cheeses or herbs to make it your own.
- Perfect for any occasion. Whether it’s a holiday feast or a cozy dinner, this gratin shines every time.
Pro Tips for Perfect Potato Gratin
- Use starchy potatoes. Yukon Gold or Russet potatoes work best as they absorb the creamy sauce beautifully.
- Slice evenly. Uniform slices ensure the potatoes cook at the same rate and create a smooth texture.
- Let it rest. Allowing the gratin to cool slightly after baking helps the layers hold together when serving.
Fun Variations & Ingredient Swaps
- Add onions or leeks. Sautéed onions or leeks can add a sweet, savory flavor.
- Go cheesy. For extra decadence, mix a blend of Gruyère, Parmesan, and cheddar.
- Herb it up. Add fresh thyme, rosemary, or chives for an aromatic twist.
Avoid These Common Mistakes
- Skipping the foil. Baking uncovered for the whole time can dry out the top layer. Always cover first, then uncover to brown.
- Overloading with cheese. Too much cheese can overpower the delicate flavor of the potatoes.
- Undercooking. Ensure the potatoes are fork-tender before removing them from the oven.
How to Store & Serve Mary Berry Potato Gratin
Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until warmed through.
Serving: Pair this gratin with roasted meats, grilled veggies, or a fresh green salad for a complete meal.
Related Recipe: How to make Mary Berry Tomato Sauce Recipe
Mary Berry Potato Gratin FAQs
Can I make this recipe ahead of time?
Yes! Assemble the gratin up to 24 hours in advance, cover it tightly, and store it in the refrigerator. Bake it fresh when ready to serve.
What’s the best way to slice the potatoes?
A mandoline slicer is ideal for even slices, but a sharp knife works perfectly if you’re careful. Aim for slices about ⅛ inch thick.
Can I freeze potato gratin?
Freezing is not recommended as the cream sauce may separate. It’s best enjoyed fresh or refrigerated for short-term storage.
Conclusion
Mary Berry’s potato gratin is the epitome of creamy, cheesy comfort food. Whether you’re making it for a family dinner or a festive gathering, this dish never disappoints. With its rich flavors and simple preparation, it’s a recipe that’s as rewarding to cook as it is to eat. Try it once, and it’ll surely become a staple in your kitchen!