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  • Mar 9th 2011
  • 0 comment


  • 1.4kg floury potatoes, such as Sebago
  • 1 medium onion
  • 2 cloves garlic
  • 250g cheddar cheese
  • 4 eggs
  • 200ml thickened cream
  • freshly ground salt and black peppercorns
  • 3 rashers bacon, chopped


  1. Preheat oven to 200C (180C fan forced).
  2. Peel potatoes and onion and if large in size, cut in half. Attach the slicer shredder with the slicing drum attachment to the stand mixer.
  3. Turn to speed 6 and feed potatoes using the pusher to press food through. Repeat process with the onion and garlic.
  4. Attach the medium shredding drum and shred cheese into a separate bowl.
  5. Place a layer of half the potatoes and onion mixture into a deep 2L capacity ovenproof dish.  Sprinkle with some cheese and repeat with remaining potato and onion, finishing with cheese.
  6. Attach the mixing bowl and flat beater to the stand mixer. Add eggs and cream and season well with salt and pepper. Turn to speed 4 and mix for 20 seconds or until well combined.
  7. Drizzle egg mixture over potato, onion and cheese layers and bake covered with a sheet of greased foil for 45 minutes.
  8. Sprinkle bacon over potato mixture and bake for a further 40 minutes, uncovered or until golden brown and potato is tender.
  9. Serve immediately.


  • Floury potatoes are the best choice for an au gratin. They fall apart during cooking, producing a soft texture.