Baked Potato Gratin

18 Sep

This is one of my family’s favourite comfort food. You gotta love Delifrance for coming up with this item on the menu. Ingredients wise, they are rather easy to find except for the price in cheese involved! But honestly, you can always prepare these goodies and store in the freezer thereafter.

As and when you feel like snuggling up to a warm meal, just pop these beauties in the oven and you’re in for a fuzzy moment in about an hour’s time. Lemme introduce to you, my very own version – Baked Potato Gratin with some meat and mushroom thrown in.


  • 10 – 12 russet potatoes
  • 2 cans of Narcissus Whole Mushrooms
  • 10 – 12 chicken franks
  • 3 tablespoons butter
  • 2 cans of Nestle Cream – Pure Dairy Sterilised Cream (170g)
  • 150ml full cream milk
  • 1 packet of Perfect Italiano Cheese Parmesan Shredded (250g)
  • a dash of salt / paprika / mixed herbs


Preheat oven to 200 degrees Celsius. Wash the potatoes and poke them before boiling in a pot of water. Add about two teaspoons of salt in it. Once done, peel the potatoes and slice them into 1cm. Or you can always use the egg slicer to make the job easier and much faster 🙂

Boil the chicken franks. Once done, slice the chicken franks and mushrooms. Put aside.

In a medium-size saucepan, melt butter over medium heat. Mix in the Nestle cream and milk, and whisk the mixture for one minute. Add in salt, paprika and mixed herbs. Cook until mixture has slightly thickened.

Butter a casserole dish or an aluminium tray. Layer the potatoes into bottom of the prepared casserole dish. Top with the chicken franks, and add the mushrooms. Cover these three layers with the cream mixture and add cheese at the top. Follow up with another layer of potatoes, chicken franks, mushrooms, cream mixture and cheese.

Bake for 45 minutes to an hour in the preheated oven.

This recipe yields three trays of yummy baked potato gratin and can feed 5 – 6 greedy folks 😉

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