Mary Berry’s heavenly potato gratin

Name: Mary Berry potato gratin
Cook time: 20 min
Yield: 6 servings

This potato gratin recipe is one Mary Berry’s favourite ways of serving potatoes. She’s been cooking them for over 25 years and they’re as popular now as they were then.

Image credit: Mary Berry

By Mary Berry | Published - 6 Oct 2019 | Updated - 12 Sep 2025

Cooking Time

20 mins

Serves

Ingredients

For 6 people

900g (2lb) even-sized waxy potatoes, such as Désirée
1 tsp salt
Freshly ground black pepper
45g (11⁄2oz) butter, melted, plus a little extra to grease
150ml (5fl oz) single cream

Special equipment

1 litre (1 3⁄4 pint) shallow ovenproof dish, buttered

For 12 people

1.8kg (4lb) even-sized waxy potatoes, such as Désirée
1 tsp salt
Freshly ground black pepper
75g (21⁄2oz) butter, melted, plus a little extra to grease300ml (10fl oz) single cream

Special equipment

2 litre (3 1⁄2 pint) shallow ovenproof dish, buttered

Method

Make sure you use an ovenproof dish that’s wide and shallow, so you get more of the delicious crispy golden crust. Serve with chops, grilled meat, or fish

Preheat the oven to 220°C (200°C fan/400°F/Gas 7). Rub off any excess dirt from the potatoes and put them unpeeled into a pan. Cover with cold water and add the salt. Cover with a lid, bring to the boil, and cook until just tender. The timing will depend on their size, but they should be soft around the edges and slightly firm in the centre. Set aside for them to cool completely.
Peel the skins from the potatoes and discard. Using a coarse grater, grate the potatoes into the buttered dish, seasoning between the layers with salt and freshly ground black pepper. Do not press down – they should be light and fluffy.
Pour over the melted butter and cream and bake for 20–25 minutes (40 minutes for 12) or until crisp and golden brown.

In the Aga

Bake on the second set of runners in the roasting oven for 20–25 minutes (35 minutes for 12).

Recipe from Mary Berry Cooks up a Feast by Mary Berry and Lucy Young. (DK), RRP: £25.

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Written by: Mary Berry

Dame Mary Berry is one of the most respected food writers and presenters in the UK. She has written more than 70 cookbooks and was a judge on the Great British Bake Off.

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