Smashed Roast Potato and Thyme Gratin Recipe

Name: Smashed Roast Potato and Thyme Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 g butter (2 ounces); 1 medium brown onion, sliced thinly (150g or just under 5 ounces); 1 leek, white and inner green tender leaves, thinly sliced; 2 -4 garlic cloves, crushed; 600 g roast potatoes, cut into halves (just over 19 ounces); 2 tablespoons plain flour; 1 cup milk (250ml/8 fl.oz. ); 2 teaspoons fresh thyme, finely chopped; sea salt, to taste (add with caution as the potatoes were undoubtedly salted when first cooked); fresh ground black pepper, to taste; ½ cup sunflower seeds (optional); 2 slices rindless bacon, fat removed, chopped; 1 cup cheddar cheese, coarsely grated (120g or just under 4 ounces)

Servings: persons

60 g butter (2 ounces)
1 medium brown onion, sliced thinly (150g or just under 5 ounces)
1 leek, white and inner green tender leaves, thinly sliced
2 -4 garlic cloves, crushed
600 g roast potatoes, cut into halves (just over 19 ounces)
2 tablespoons plain flour
1 cup milk (250ml/8 fl.oz. )
2 teaspoons fresh thyme, finely chopped
sea salt, to taste (add with caution as the potatoes were undoubtedly salted when first cooked)
fresh ground black pepper, to taste
½ cup sunflower seeds (optional)
2 slices rindless bacon, fat removed, chopped
1 cup cheddar cheese, coarsely grated (120g or just under 4 ounces)

1
Preheat the oven to 220C/200C fan-forced/400F/gas mark 6; oil four 1-cup (250ml/8 fluid ounce) shallow ovenproof baking dishes.
2
Melt 10g of the butter in a medium saucepan; cook the onion, leek and garlic, stirring, until softened.
3
Meawhile, use a potato masher to gently crush the potato in a large bowl; stir in the onion, leek, garlic mixture.
4
Melt the remaining butter in the same pan, add flour; cook, stirring, until the mixture thickens and bubbles; gradually stir in the milk; cook, stirring, until the white sauce boils and thickens; remove the pan from the heat; sir in the thyme and half the cheese.
5
Stir the white sauce into the potato mixture; spoon the gratin mixture into the prepared dishes; sprinkle each with the chopped and grated cheese.
6
Bake in the oven for about 20 minutes or until lightly browned and the bacon is crisp.
7
NOTE: What Australians call a brown onion is what Americans call a yellow onion, and I'm not sure what everyone else calls them.
8
For some reason - though I've done so in the past - I wasn't able to include this in the ingredients.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 60 g butter (2 ounces), 1 medium brown onion, sliced thinly (150g or just under 5 ounces), 1 leek, white and inner green tender leaves, thinly sliced, 2 -4 garlic cloves, crushed, and more.

Yes, Smashed Roast Potato and Thyme Gratin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smashed Roast Potato and Thyme Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions