Potato Gratin


Simple ingredients go to make this filling potato dish from World War II.

Country of origin: England

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


50 g
200 ml
semi-skimmed milk
breadcrumbs for a topping
100 g
grated cheese
5 ml
FAIRTRADE ground nutmeg


Peel and boil the potatoes, and whilst still hot mash them with the milk, half of the margarine, the cheese and the nutmeg.

Season with salt and pepper to taste.

Grease a baking dish and spoon in the potatoes.

Spread the margarine on top and then scatter a good layer of breadcrumbs.

Bake in the oven at gas mark 5 (190 °C; 375 °F) for 15 minutes until golden and crispy.

To serve

Serve hot.


This dish will stand longer baking if there are other dishes in preparation.

No variations are suggested or needed for the traditional dish. However, mashed potatoes will take a little yoghurt or crushed garlic or even butter if the fancy takes you.