- 4 cloves of garlic crushed
- 4 large potatoes peeled
- grated cheddar cheese
- 1 packet of Knorr cream of chicken soup
- Chopped parsley
- 140ml milk
- 300ml water
It's time to celebrate the mighty potato — and potato gratin is the ultimate comfort dish for coming into winter.
A perfect mixture of bubbling cheese and cream, this classic side dish is inexpensive, nourishing, and oh-so-yum.
One of our favourite treats to whip up for dinner, potato gratin is simple to make and a bit too easy to eat (we could probably gobble down an entire portion), but there's one handy cheat ingredient we bet you've never thought of adding in, and it makes SUCH a difference to the flavour.
This chef's trick? A dash of Knorr cream chicken soup adds some extra creaminess and transforms it from a "simple" side to a real show-stopper.
This is a serious cheat on the classic gratin potatoes using the cream of chicken soup. The perfect side to any meal.
Empty contents of the sachet soup into a saucepan.
Gradually add 140ml (1/4 pt) of cold milk and 300ml (3/4 pt) of cold water, stirring constantly.
Bring to the boil, reduce heat, partially cover and simmer for 5 minutes, stirring occasionally.
Slice the potato really thin either on a mandolin or with a knife. Lay them into a casserole dish with the garlic sprinkled over. Pour over the soup until it almost covers the potato.
Now cover with tin foil and bake at 180°C for 15-20mins. Turn on the grill and sprinkle over the cheddar. Allow it to granitise under the grill for 8-10mins. Sprinkle with chopped parsley and then serve.
Your friends and family will be begging you to make this for dinner seven days a week.