Potato and bolognese gratin

This potato and bolognese gratin is a classic with a twist - creamy, cheesy potatoes are paired with hearty bolognese sauce to create a golden bake that's perfect for chilly nights

By Jennene Plummer
  • 20 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print
See our easy recipe for basic bolognese sauce.


  • 1 kilogram potatoes
  • 300 millilitre tub cream
  • 4 clove garlic, crushed
  • 1/2 bunch thyme
  • 2 cup grated cheddar
  • 2 1/2 cup basic bolognese sauce (see recipe below)


  • 1
    Preheat oven to 200°C. Lightly grease six 1 ½-cup ramekins and place on two oven trays.
  • 2
    Place potatoes in a large saucepan and cover with water. Parboil for 5-8 minutes until just tender. Allow to cool, then thinly slice.
  • 3
    In a small saucepan, heat cream, garlic and half the thyme on medium until boiling. Reduce heat to low, then simmer for 2-3 minutes. Remove from heat. Set aside for 15 minutes to infuse, then strain into a jug and season.
  • 4
    Layer half the potatoes in ramekins. Pour over half the cream mixture and sprinkle with half the cheese. Top with bolognese, remaining potatoes, cream mixture and remaining cheese. Scatter with remaining thyme.
  • 5
    Bake for 40-45 minutes until gratin is golden. Serve with salad of choice.


This can also be made into one large bake. The cooking time will be the same.