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Potato and Ricotta Gratin

Servings 3 -4 as a main, and a larger group as a side


  • 2 ½ lbs 1.1kg potatoes washed and thinly sliced
  • 1 bunch kale roughly shredded up by hand
  • 1/3 cup sun-dried tomatoes chopped
  • 1 x HOMEMADE RICOTTA CHEESE or around 9 ½ oz 270g store bought ricotta cheese
  • 1 ¼ cups milk
  • 1 ¼ cups cream
  • salt and pepper
  • 1 cup grated cheese
  • ¼ cup chopped parsley


  • Heat oven to (200C). Take a 11” x 7” glass baking dish or simular and line the bottom with a layer of about ¼ of the potatoes.
  • Distribute 1/3 of the kale, ricotta and sun-dried tomatoes over the top of the sliced potatoes.
  • Cover with another layer of ¼ of the potatoes and cover again with 1/3 of the kale, ricotta and sun-dried tomatoes. Layer with ¼ of the sliced potatoes again and repeat the process finishing with a layer of sliced potatoes on top.
  • Whisk together the milk and cream and season well with salt and pepper. Pour the liquid into the baking dish and press the potatoes down lightly to wet in the milk/ cream mix. Cover baking dish well with aluminium foil and bake in oven for 1 hour.
  • Remove baking dish from oven and discard the aluminium foil. Spread the grated cheese over the top, sprinkle over parsley and return to oven for around 20 minutes or until golden brown. Let stand for 10 minutes before serving.