My easy-peasy Potato Gratin!

Ah, potato gratin: the pinacle of all that a potato can be… frankly though, I find it a bit tricky to get right; or at least I did until I stumbled, years ago, onto this simple version. It’s actually cooked in the microwave, and finished off in the oven, so if you’re a little tight for time or space, give this one a go…
The official title for this dish is Scalloped Potato Gratin with Rosemary and Garlic, but I think ‘easy-peasy’ is better!
First, and most importantly – make sure that your chosen dish actually fits into your microwave oven – even the best of us (ahem 😉  ) have been caught out with this little problem..
  • A microwavable dish, which fits into your microwave oven.
  • Cling film (the sort that’s suitable for microwave cooking)
  • A jug for the cream/milk mixture
  • a little pot to melt the butter


These quantities makes enough to feed 4-6 people, but be warned: this recipe is seriously popular!
  • 6-7 large potatoes, peeled and sliced fairly thinly (keep the slices in cold water until you’re ready to use them)
  • 2 cloves of garlic, finely chopped
  • A sprig of fresh rosemary, finely chopped and then mixed with the garlic.
  • 175ml of single (or whipping) cream
  • 50ml of milk
  • 25g of melted butter
  • Grated cheese of your choice, to finish
  • Put the chopped Rosemary, chopped garlic, cream and milk into a jug, and stir to combine.

Potato gratin (5)

  • Place half the sliced potatoes into your chosen dish, in an even layer.
  • Pour over half the rosemary/garlic mixture; season with salt and pepper
  • Top with the remaining potatoes


Potato gratin (4)

  • Pour over the last of the cream/rosemary mix
  • Pour over the melted butter, and then season with salt and pepper again.

potato gratin 2

  • Cover the dish with microwavable cling film, stab it a few times, then microwave it on a Medium setting for 25-30 minutes ( this will always vary with your own microwave oven, so I’m leaving it up to you to check after about 20 minutes to see how it’s going)
  • The potatoes are cooked when you can pierce them easily with a sharp knife (but you knew that already, didn’t you?)


  • Once they’re cooked, you can let them sit for 5 minutes and then serve, or top with the grated cheese (I use a very light sprinkling of Parmesan, but cheddar or whatever you fancy is good too) and give them another 15 minutes or so in a conventional oven (or under the grill, if you’re pushed for time). I quite like them browned and slightly crispy, but they are absolutely fine ungarnished too.
  • I love these served with virtually anything, and they always cheer up a mid-week dinner.
  • These potatoes are so popular, it’s almost impossible to make too much!

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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