Creamy Potato Gratin

Prep Time Cook Time Total Time Author Serves
15 minutes 45 minutes 60 minutes Oakley's 6 people

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Christmas is a special time, so don’t compromise on flavour with our gorgeous Golden Gourmets! These ‘taties are grown by our family-owned, fifth-generation farm in the South Island. Enjoy this creamy potato gratin as a side dish, or the main event – it’s your choice! Merry Christmas from our family, to yours.

Founder Robin Oakley has been passionate about growing vegetables since he was a young boy. He grew up in rural Canterbury inspired by growers such as his father and grandfather. He founded the company in 1985 with the vision of providing the freshest products to his customers. His commitment to quality from crop to supermarket has been his mission.

In 2021, Oakley’s vegetables are enjoyed across New Zealand by kiwi families. Oakley’s are located in Southbridge with a diverse team committed to providing New Zealand their favourite vegetables. Oakley’s works alongside the community and encourages an active lifestyle whilst giving back to the locals. 

Creamy potato gratin


300ml cream 

1 small onion, finely sliced 

6 sprigs thyme 

1 tsp salt 

2 cloves garlic, crushed 

1.25kg or half a box of Oakley’s Classic Goldens 

½ cup parmesan, grated 


Pre heat the oven to 170°C degrees fan 


In a small saucepan, place the cream, sliced onion, thyme sprigs, salt, garlic and bring to a simmer. Simmer for 3 minutes on a low heat, then turn off the heat and leave to infuse while you cut the potatoes. 


Thinly slice the potatoes horizontally as thin as you can, while keeping them in their potato shape. 


Butter a baking dish about 26cm round or similar, and arrange the potatoes in the baking dish in a spiral pattern. Pour the hot infused cream through a sieve over the potatoes. Cover with baking paper and tin foil, then bake for 30 minutes.  


Remove from the oven and top with grated parmesan, bake uncovered for a further 15 minutes or until golden and the potatoes are tender. 

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