Potato Gratin with Sundried Tomatoes

These decadent cheesy potatoes are the perfect pairing for our new Chicken Involtinis - we guarantee you'll be going in for seconds.

Prep Time

10 mins

Cook Time

1 hour 20 mins



Potato Gratin with Sundried Tomatoes


  • 5 potatoes (we used red potatoes)
  • 1 ½ cup cream
  • 1 big clove of garlic
  • 4 sundried tomato quarters
  • 1 cup of grated colby cheese (freshly grated not pre-grated)
  • 50g grass fed butter
  • 2 tbsp parmesan (freshly grated not pre-grated)
  • 2 tbsp breadcrumbs
  • Thyme
  • Salt


  1. Preheat oven to 180C. Finely slice potatoes - keep the slices nice and thin! Finely slice the garlic, then chop 4 bits of sundried tomato into bite sized pieces. 
  2. Melt butter, then allow to cool slightly before combining in a bowl with cream, garlic and sundried tomatoes plus 1 tbsp of oil from the jar.
  3. Lay one layer of sliced potatoes down on the tray. Pour over half of the cream mixture, then sprinkle with grated colby cheese and a pinch of salt. Lay down the second layer of potatoes, followed by the rest of the cream mix and another sprinkle of salt.
  4. In a bowl, combine grated parmesan with breadcrumbs, then sprinkle over the top of the potatoes.
  5. Finish off with a final sprinkle of picked thyme leaves, then cover with foil and pop into the oven for 1 hour. 
  6. Remove foil and bake for a further 20 mins to get the top nice and crispy, then serve with some delicious Cannings Chicken Involtini (pop these in when you've got 30 mins left on the timer).

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