Chef Insights
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Description
Marco Pierre White's potato gratin is a timeless classic that embodies the essence of French cuisine: layers of thinly sliced potato bathed in a creamy cheese sauce.
The sauce is built on cream, cheddar and parmesan, seasoned with nothing more than salt and pepper so the potato stays front and centre. At a net weight of 800g it is a generous side, and it is vegetarian and gluten free — one of the few dishes that can hold the middle of the table and still suit almost everyone around it.
Gratin is a labour of love at home: the slicing, the layering, the watching. Here that work is already done for you, to Marco Pierre White's recipe. Explore the rest of the Marco Pierre White collection, or browse our full range of side dishes to build a roast around it.
Every Providoor dish is chef-made and flash-frozen at peak freshness, then delivered across Sydney, Melbourne and Brisbane — restaurant cooking, ready when you are.
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Ingredients
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Allergens
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Nutritional information
Total Weight 800g nutrition per serving 200g nutrition per 100g energy 5820kj (1390 cal) 1460kj (348 cal) protein 32.9g 8.2g fat, total 138.0g 34.6g fat, saturated 89.2g 22.3g carbohydrates 7.8g 2.0g sugars 7.5g 1.9g sodium 1780mg 445mg
Pairs well with
Marco's Ready to Roast Pork Knuckle
Cooking Instructions
Oven
Cooking instructions are based on standard fan forced home ovens, stoves, and microwaves. Cooking times may vary. Always check that the internal temperature reaches 75°C before serving. For best results, cook from defrosted.
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I took one star off for incorrect instructions. Firstly the box it comes in does not even state what temperature the oven should be on. Secondly, the instructions say best cooked defrosted. I missed this the first time I cooked it and cooked straight from frozen and it was delicious. The second time I followed the instructions and it was rather soggy. My brother is a chef and he said it’s best to cook from frozen as pasta tends to go soggy and be over-soft once thawed and the sauce will be watery. I found this out first hand. I also don’t like that these meals are to be cooked in plastic containers.
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