Potato Gratin with Braided Crust

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recipe by Sally's Blog https://sallys-blog.de/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    849
based on 1 ratings

My potato gratin is creamy, aromatic and not too rich. Very often, potato gratins are made with too much sauce, which makes them hard to digest. My potato gratin is perfectly seasoned and looks sooooo pretty, because I decorated it with a braided crust. It’s easy to make it vegan-friendly, too. Simply use plant milk instead of dairy. User generated recipes have not been re-tested by Kenwood.

recipe updated 10 Sep. 2025

Ingredients

  • Red onion icon
    Red onion
    450 g
  • Garlic clove icon
    Garlic clove
    2
  • Potato icon
    Potato
    2 kg
  • Kashkaval cheese icon
    Kashkaval cheese
    200 g
  • Egg yolk icon
    Egg yolk
    1
  • Unsalted butter icon
    Unsalted butter
    40 g
  • Water icon
    Water
    525 g
  • Milk icon
    Milk
    400 ml
  • Thickened cream icon
    Thickened cream
    200 g
  • Salt icon
    Salt
    3 teaspoons
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Nutmeg icon
    Nutmeg
    1 pinch
  • Fresh rosemary icon
    Fresh rosemary
    3 sprigs
  • Plain flour icon
    Plain flour
    225 g
  • Olive oil icon
    Olive oil
    1 ½ tablespoons

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Frying pan
  • kCook icon Large saucepan
  • kCook icon Baking dish - large

Step preview

  1. Making the potato gratin:
  2. Preheat the oven - 200ºC
  3. Add butter into a small, non-stick frying pan
  4. Heat – medium heat
  5. Add the ingredients into the pan
  6. Fry – 5-6 minutes, medium heat
  7. Add the ingredients into a large saucepan and stir to combine
  8. Bring to the boil and then reduce the heat
  9. Simmer – 10 minutes, low heat
  10. Add the onion mixture and stir to combine
  11. Transfer the mixture to a round baking dish and spread evenly
  12. Season and stir to combine
  13. Layer the rest of the potato slices evenly on top
  14. Top with the ingredients
  15. Bake – 45 minutes, 200ºC
  16. Remove from the oven and discard the rosemary sprigs
  17. Making the pastry:
  18. Fit the Dough Tool
  19. Add the ingredients into the appliance bowl
  20. Knead until a smooth dough forms – 10 minutes, speed 1
  21. Let rest – 5-10 minutes
  22. Shaping the pastry:
  23. Place the dough on a lightly floured work surface
  24. Using a rolling pin, roll out the dough into a long, oval shape
  25. Using a sharp knife, cut the dough into 5mm wide strips
  26. Take three strips and pinch them together at one end
  27. Braid the dough and pinch at the end to seal
  28. Repeat with the remaining dough strips
  29. Brush the braids, leaves and flowers with egg yolk
  30. Place the braids on the potato gratin in a circle shape around the edges
  31. Stick the dough leaves and flowers to the braids and place some in the centre
  32. Bake – 10-15 minutes, 200ºC
  33. Serve
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