{"id":5525,"date":"2025-11-06T17:30:00","date_gmt":"2025-11-06T20:30:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=5525"},"modified":"2026-10-14T15:12:28","modified_gmt":"2026-10-14T18:12:28","slug":"creamy-potato-gratin-for-new-years-eve","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/creamy-potato-gratin-for-new-years-eve\/","title":{"rendered":"Creamy Potato Gratin for New Year&#8217;s Eve"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Creamy potato gratin layers evenly sliced potatoes with milk, cream and cheese, baked until tender with a golden top. Choose from bacon, mushroom or plant-based variations, and allow enough cooking time for the centre as well as the surface.<\/strong><\/p>\n<p><strong>Creamy potato gratin<\/strong> is a comforting side for a New Year\u2019s Eve meal. Thin potato slices, garlic and a cheese topping provide plenty of flavour without an elaborate presentation.<\/p>\n<p><\/p>\n<h2>Ingredients for creamy potato gratin<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/potato-gratin-with-cheese-milk-and-sliced-potatoes-5525-1.webp\" alt=\"Potato gratin with cheese, milk and sliced potatoes\" title=\"Potato gratin with cheese, milk and sliced potatoes\"><\/p>\n<ul>\n<li><strong>1.5 kg potatoes suitable for baking or gratin<\/strong> \u2013 peeled and thinly sliced. An all-purpose variety works well; flourier and waxier potatoes give different textures rather than being interchangeable in every result.<\/li>\n<li><strong>350 ml cream<\/strong> \u2013 fresh dairy cream gives richness. An alternative is 200 ml cream plus 150 ml whole milk, in addition to the separate 250 ml milk below; this makes a thinner mixture and may set differently.<\/li>\n<li><strong>250 ml whole milk<\/strong> \u2013 use an unsweetened plant drink only as part of a complete dairy replacement if needed; changing milk alone leaves cream, butter and cheese in the dish.<\/li>\n<li><strong>2 tablespoons butter<\/strong> \u2013 for greasing and flavour. Oil is an alternative, with the same reminder about the other dairy ingredients.<\/li>\n<li><strong>200 g grated cheese in total<\/strong> \u2013 Gruy\u00e8re, mozzarella and Parmesan give different flavours and melting qualities. Choose cheeses labelled vegetarian if that matters to guests; traditional Parmesan is not vegetarian.<\/li>\n<li><strong>2 garlic cloves<\/strong> \u2013 finely chopped or crushed, optional.<\/li>\n<li><strong>Grated nutmeg, to taste<\/strong> \u2013 start with a small pinch. A whole teaspoon is a strong addition; omit if preferred.<\/li>\n<li><strong>Salt and black pepper<\/strong> \u2013 season cautiously because cheese supplies salt.<\/li>\n<li><strong>Leaves from 1 fresh thyme sprig<\/strong> \u2013 a little finely chopped rosemary is another option.<\/li>\n<li><strong>50 g breadcrumbs, optional<\/strong> \u2013 or panko for a different crunch; check wheat and other allergens.<\/li>\n<\/ul>\n<p><strong>Quick tips<\/strong><\/p>\n<p>Use a sharp knife or a mandoline with its guard to make even slices. <strong>Thin potatoes<\/strong> cook more evenly, and the cheese you choose affects both flavour and browning.<\/p>\n<p>If assembling ahead, cover and refrigerate for up to 24 hours within all ingredient limits. A chilled dish takes longer to cook, and glass or ceramic bakeware must be suitable for the temperature change. Bake until the centre is tender and hot, not merely until the top bubbles.<\/p>\n<h2>How to make creamy potato gratin<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cream-poured-over-thin-potato-slices-in-a-baking-dish-5525-2.webp\" alt=\"Cream poured over thin potato slices in a baking dish\" title=\"Cream poured over thin potato slices in a baking dish\"><\/p>\n<ol>\n<li><strong>Preheat the oven to 180\u00b0C, or 160\u00b0C fan<\/strong>, with a shelf in the middle. A hotter setting can be used for final browning if needed.<\/li>\n<li><strong>Prepare the potatoes:<\/strong> wash, peel and slice evenly, about 2\u20133 mm thick. Assemble promptly. There is no need to soak or rinse the cut slices for this gratin; their surface starch helps the sauce thicken.<\/li>\n<li><strong>Avoid added water:<\/strong> if the slices were put in water while waiting, drain and blot them thoroughly. Do not add their soaking water to the dish.<\/li>\n<li><strong>Grease the dish:<\/strong> use some of the butter or oil on the base and sides of a suitably sized ovenproof dish. Reserve any remaining butter for small dots in the layers if wanted.<\/li>\n<li><strong>Mix the cream sauce:<\/strong> combine 350 ml cream, 250 ml milk, garlic, a little nutmeg, thyme leaves, salt and pepper. For a fully dairy-free version, replace every dairy ingredient with a suitable unsweetened alternative, checking other allergens.<\/li>\n<li><strong>Layer:<\/strong> arrange overlapping potato slices, add some sauce and a little cheese, then repeat. Use the measured 200 g cheese across all layers and the top. Reserve optional breadcrumbs for the final uncovered stage so they do not over-brown.<\/li>\n<li><strong>Check the dish size:<\/strong> distribute sauce through the layers without overflowing. The potatoes should be coated and closely layered; a fixed instruction to fill only halfway up any dish can leave upper layers too dry. Avoid a very deep pile and adjust the dish rather than adding unlimited liquid.<\/li>\n<li><strong>Bake covered:<\/strong> cover with foil or a suitable lid and bake at 180\u00b0C, 160\u00b0C fan. Start checking after about 35\u201340 minutes, but continue until the potatoes are nearly tender; a deep or chilled gratin can need considerably longer.<\/li>\n<li><strong>Brown the top:<\/strong> uncover and add optional breadcrumbs. If needed, increase to 200\u00b0C, 180\u00b0C fan, until golden and bubbling, often another 10\u201315 minutes. Watch closely; a grill browns more quickly and does not replace cooking the centre.<\/li>\n<li><strong>Check tenderness:<\/strong> a knife should slide easily through the centre without hard slices. If not, cover again and continue baking, checking periodically.<\/li>\n<li><strong>Rest:<\/strong> allow about 10 minutes before serving so the sauce settles and portions are easier to lift.<\/li>\n<li><strong>Variations:<\/strong> add softened onion, suitable cooked ham or cooked, well-drained spinach between layers. A vegan version needs plant-based cream, drink and cheese plus oil instead of butter, with all labels checked.<\/li>\n<\/ol>\n<p><strong>Practical tips<\/strong><\/p>\n<p>Even slices matter more than a specific tool; use the mandoline guard if using one. For an assembled chilled dish, allow extra time and follow the bakeware\u2019s instructions. Ten to fifteen extra minutes may not be sufficient for every depth and starting temperature.<\/p>\n<p>Add panko near the end for a crisp topping and season with the cheese\u2019s salt content in mind. If reheating <strong>creamy potato gratin<\/strong>, heat it throughout; a quick 15\u201320 minutes cannot be assumed enough for a full chilled dish.<\/p>\n<h2>Potato gratin variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/three-potato-gratin-variations-in-ceramic-baking-dishes-5525-3.webp\" alt=\"Three potato gratin variations in ceramic baking dishes\" title=\"Three potato gratin variations in ceramic baking dishes\"><\/p>\n<ul>\n<li><strong>Extra-cheesy variation<\/strong> \u2013 use 200 g Gruy\u00e8re with 50 g Parmesan as an optional richer version, rather than confusing it with the base recipe\u2019s 200 g total. Keep the cream and milk amounts and adjust salt; use suitable vegetarian cheeses where required.<\/li>\n<li><strong>Bacon and caramelised onion<\/strong> \u2013 cook 150 g diced bacon thoroughly and soften 1 large onion in a little butter until caramelised. Extra sugar is optional. Distribute between the layers, drain excess fat and reduce added salt.<\/li>\n<li><strong>Mushrooms and spinach<\/strong> \u2013 cook 200 g sliced mushrooms and 100 g spinach, allowing moisture to evaporate, then drain well before layering. Choose vegetarian-labelled cheese for a vegetarian dish; ordinary Parmesan does not meet that requirement.<\/li>\n<li><strong>Vegan variation<\/strong> \u2013 use 350 ml unsweetened plant-based cooking cream, 250 ml unsweetened plant drink, 200 g suitable vegan cheese and oil for greasing. Products melt and thicken differently. Cashew cream introduces nuts and needs its own tested proportions; it is not an unspecified one-for-one replacement for cheese.<\/li>\n<li><strong>Cauliflower variation<\/strong> \u2013 cooked, well-drained cauliflower makes a different gratin. Do not replace all 1.5 kg potatoes with only 500 g cauliflower while retaining the full sauce: use a suitably scaled recipe or replace only a portion and adjust the liquid. Cooking time depends on the amount and how far it was precooked.<\/li>\n<li><strong>Truffle and herbs<\/strong> \u2013 finish with a small amount of truffle oil, starting cautiously, or suitable truffle shavings. Thyme and a thin breadcrumb topping complement a stronger cheese; product intensity varies.<\/li>\n<\/ul>\n<p><strong>Using the variations<\/strong><\/p>\n<p>Adjust salt for cheese, bacon and other additions. <strong>Cook and drain watery fillings<\/strong> before layering; putting raw mushrooms between potatoes does not prevent excess moisture. Chilled assembled versions need a full tenderness and temperature check, not just a fixed extra time.<\/p>\n<p><strong>Simple pairing ideas<\/strong><\/p>\n<p>A citrus-dressed green salad provides a sharp contrast. Sparkling water or an optional dry white wine works alongside the dish; choose labelled vegan wine if serving a fully vegan meal.<\/p>\n<h2>Planning the meal around the gratin<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/herbs-sprinkled-over-potato-gratin-at-a-festive-table-5525-4.webp\" alt=\"Herbs sprinkled over potato gratin at a festive table\" title=\"Herbs sprinkled over potato gratin at a festive table\"><\/p>\n<p>Plan oven space so the <strong>potato gratin<\/strong> can finish cooking before its short rest, while the other dishes are ready to serve.<\/p>\n<p><strong>Accompaniments<\/strong><\/p>\n<ul>\n<li><strong>Citrus salad<\/strong> \u2013 leaves and orange with a simple dressing contrast with the rich sauce.<\/li>\n<li><strong>Roast vegetables<\/strong> \u2013 carrots, broccoli or asparagus with oil and herbs, cooked according to their different timings.<\/li>\n<li><strong>Main courses<\/strong> \u2013 roast turkey breast or grilled fish are possibilities; a cold meat board can be a separate starter rather than another hot main.<\/li>\n<li><strong>Bread or farofa<\/strong> \u2013 offer sparingly if desired, since the gratin is already a substantial starchy side.<\/li>\n<li><strong>Contrasting sauces<\/strong> \u2013 herb yoghurt or a little chimichurri provides a different flavour, with dietary needs checked.<\/li>\n<\/ul>\n<p><strong>Table layout and timing<\/strong><\/p>\n<p>Serve as a buffet dish or plate portions individually. For a prolonged service, use proper hot-holding equipment rather than assuming a warm trivet keeps food safe. <strong>Keep serving utensils accessible<\/strong> and label dairy-free, vegetarian or vegan versions accurately.<\/p>\n<ul>\n<li>Reserve oven space for the dishes that need finishing just before serving.<\/li>\n<li>If making ahead, distinguish an uncooked assembled dish from a fully cooked chilled one: the former needs complete baking, the latter thorough reheating.<\/li>\n<li>Use suitable heatproof trivets to protect the table. Decorative charger plates are not necessarily designed to support hot oven dishes.<\/li>\n<\/ul>\n<p><strong>Drinks with the meal<\/strong><\/p>\n<p>For <strong>creamy potato gratin<\/strong>, choose drinks according to preference. Optional sparkling or white wines offer acidity alongside the rich sauce; alcohol-free drinks are equally suitable.<\/p>\n<ul>\n<li>Optional brut sparkling wine for a toast, if guests choose alcohol.<\/li>\n<li>Optional dry Sauvignon Blanc or Chardonnay, according to the cheese and personal taste.<\/li>\n<li>Optional Pinot Noir for guests who prefer a less full-bodied red; wines vary by producer.<\/li>\n<li>Alcohol-free options include sparkling water with lemon, apple juice or citrus iced tea.<\/li>\n<\/ul>\n<p><strong>Portions and service<\/strong><\/p>\n<p>Allow approximately <strong>200\u2013250 g per adult<\/strong> as a generous side, or adjust for the wider menu. A larger portion may form part of a vegetarian meal when suitable cheese is used, with vegetables or salad alongside. Finish browning after checking the potatoes are tender.<\/p>\n<p><strong>Reheating a cooked gratin<\/strong><\/p>\n<ol>\n<li><strong>Preheat to 180\u00b0C, or 160\u00b0C fan<\/strong>, using a dish suitable for the temperature change.<\/li>\n<li><strong>Cover the dish<\/strong> to protect the top while the centre heats.<\/li>\n<li><strong>Heat until steaming hot throughout<\/strong> \u2013 time depends on portion size and depth, so 20\u201325 minutes may not be enough. Uncover briefly at the end if extra browning is needed. Reheat only once.<\/li>\n<li><strong>Rest briefly<\/strong> before serving, allowing the bubbling sauce to settle.<\/li>\n<\/ol>\n<p>For an uncooked assembled gratin, refrigerate covered for up to 24 hours within ingredient limits and bake fully. For cooked leftovers, cool promptly, refrigerate within 1\u20132 hours, and use within 48 hours or freeze. Reassembly does not restart the storage clock.<\/p>\n<h2>Why a gratin can be watery<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/sliced-potatoes-and-dairy-ingredients-beside-a-baked-gratin-5525-5.webp\" alt=\"Sliced potatoes and dairy ingredients beside a baked gratin\" title=\"Sliced potatoes and dairy ingredients beside a baked gratin\"><\/p>\n<p>Potato variety, added moisture, dish depth and cooking time all affect the result. A golden top alone does not mean the potatoes and sauce underneath are ready.<\/p>\n<p><strong>Common causes<\/strong><\/p>\n<ul>\n<li><strong>Uneven or thick slices<\/strong> \u2013 some pieces stay firm while others soften, making it harder to judge the whole dish.<\/li>\n<li><strong>Extra water on the slices<\/strong> \u2013 soaking water carried into the dish dilutes the sauce. The potatoes\u2019 own starch, however, helps it thicken.<\/li>\n<li><strong>Too much or very thin sauce<\/strong> \u2013 changing cream for milk or plant drinks changes how the gratin sets.<\/li>\n<li><strong>Watery additions<\/strong> \u2013 uncooked mushrooms or wet spinach can release substantial liquid.<\/li>\n<li><strong>Heavy seasoning<\/strong> \u2013 too much salt spoils flavour; do not rely on salt adjustments alone to solve a moisture problem.<\/li>\n<li><strong>Insufficient cooking<\/strong> \u2013 the surface can brown before the centre becomes tender and the sauce reduces.<\/li>\n<\/ul>\n<p><strong>Improving the texture<\/strong><\/p>\n<ol>\n<li><strong>Slice evenly:<\/strong> aim for about 2\u20133 mm with a guarded mandoline or sharp knife.<\/li>\n<li><strong>Keep the surface starch:<\/strong> do not routinely soak and rinse the cut slices for this creamy gratin. Prepare and assemble promptly.<\/li>\n<li><strong>Drain any soaking water:<\/strong> if the slices were held in water, drain and blot them well before layering.<\/li>\n<li><strong>Precooking is a different method:<\/strong> a gratin can be made by simmering slices in its milk and cream before baking, but follow a recipe designed for that technique. Briefly blanching thin slices in water is not required here and can remove useful starch.<\/li>\n<li><strong>Use the stated liquid balance:<\/strong> start with 350 ml cream and 250 ml milk. Do not automatically add cornflour to compensate for incomplete cooking; liquid, depth and potato choice should be checked first.<\/li>\n<li><strong>Choose a suitable dish:<\/strong> avoid piling the potatoes deeply or flooding them with extra sauce. Coat the layers evenly and leave headroom for bubbling.<\/li>\n<li><strong>Season moderately:<\/strong> add salt to the sauce with the cheese\u2019s saltiness in mind.<\/li>\n<li><strong>Prepare wet fillings:<\/strong> cook mushrooms and onions until excess moisture evaporates; drain or squeeze cooked spinach where appropriate.<\/li>\n<li><strong>Cook covered, then brown:<\/strong> give the centre enough time at 180\u00b0C, 160\u00b0C fan, before the uncovered finishing stage. Protect the surface if it colours too quickly.<\/li>\n<li><strong>Rest before serving:<\/strong> about 8\u201310 minutes helps the sauce settle, but does not cook hard potato slices.<\/li>\n<li><strong>Allow for depth:<\/strong> a large or deep dish can need much longer. Check the centre with a knife and continue baking until tender rather than adding a fixed 10\u201315 minutes regardless of the result.<\/li>\n<li><strong>Crisp topping:<\/strong> add optional breadcrumbs or panko during the final uncovered stage and watch closely.<\/li>\n<\/ol>\n<p><strong>A practical doneness check<\/strong><\/p>\n<p>A knife should pass easily through the central layers. If the top is already brown but the middle is firm, cover and continue cooking. The sauce should be hot through the centre, not just bubbling at the edges.<\/p>\n<h2>Potato notes and ideas for leftovers<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/potato-croquettes-soup-and-other-cooked-potato-dishes-5525-6.webp\" alt=\"Potato croquettes, soup and other cooked potato dishes\" title=\"Potato croquettes, soup and other cooked potato dishes\"><\/p>\n<p><strong>Potatoes<\/strong> suit many cooking methods, but the best use of leftovers depends on the existing cream, cheese and seasoning as well as safe storage.<\/p>\n<p><strong>A few potato facts<\/strong><\/p>\n<ul>\n<li><strong>Origin:<\/strong> the potato originated in the Andes of South America and later became an important ingredient in cuisines around the world.<\/li>\n<li><strong>Varieties:<\/strong> flourier potatoes break down more easily, while waxier types hold their shape. Both can be used in gratins with different results.<\/li>\n<li><strong>Starch and texture:<\/strong> starch from cut potatoes helps thicken the creamy liquid; rinsing it away is not a necessary step for this dish.<\/li>\n<li><strong>Nutrition:<\/strong> potatoes provide carbohydrate, while the cream, cheese and butter substantially affect the finished dish\u2019s fat and energy content. This gratin is a rich side, not simply plain potato.<\/li>\n<li><strong>Storage:<\/strong> keep raw potatoes according to their packaging in a suitable cool place away from light. Remove sprouts and green or damaged areas thoroughly; discard badly affected potatoes rather than trying to rescue them for this recipe.<\/li>\n<li><strong>Browning:<\/strong> aim for a golden rather than burnt finish. Current UK guidance no longer treats household fridge storage of potatoes as inherently increasing acrylamide-forming potential compared with cool, dark storage.<\/li>\n<\/ul>\n<p><strong>Using cooked leftovers<\/strong><\/p>\n<ul>\n<li><strong>Potato croquettes:<\/strong> safely chilled gratin may be mashed and bound for croquettes, but its creaminess makes texture variable. If adding raw egg or flour, cook the centre thoroughly; a golden coating alone is not enough. Use a suitable croquette recipe rather than assuming every leftover mixture will hold together.<\/li>\n<li><strong>Cold potato salad variation:<\/strong> safely chilled cooked gratin can be served cold with herbs and cucumber if its texture suits. It already contains cream and cheese, so extra mayonnaise may be unnecessary. Keep within the original storage limit.<\/li>\n<li><strong>Creamy soup:<\/strong> blend with stock as needed, then heat until steaming hot throughout. Follow the blender\u2019s instructions for hot liquids and avoid sealed blending of a steaming mixture.<\/li>\n<li><strong>A mash-style side:<\/strong> thoroughly reheat and mash with a little milk if needed. Extra butter and cheese may not be necessary because the gratin already contains them.<\/li>\n<li><strong>Gnocchi caution:<\/strong> a cream-rich gratin is much wetter than plain potato and is not a reliable base for quick gnocchi with an unspecified amount of flour. A purpose-designed recipe is needed; use a simpler reheated side if you do not have one.<\/li>\n<li><strong>Potato-peel crisps:<\/strong> use clean peelings from sound, non-green potatoes, dry well and bake with a little oil and seasoning until golden. Do not use green, sprouted or damaged peelings as a waste-saving measure.<\/li>\n<li><strong>Potato cakes:<\/strong> a firm chilled portion can be shaped and heated in a pan, but creamy gratin will not grate like a raw potato for r\u00f6sti. Cook until the centre is steaming hot, not only the crust brown.<\/li>\n<li><strong>Savoury pie filling:<\/strong> use safely stored pieces with suitable cooked vegetables, ensuring the filling heats through. A new pastry wrapper does not reset the leftovers\u2019 storage or reheating limits.<\/li>\n<li><strong>Freezing:<\/strong> cool cooked portions promptly and freeze rather than leaving them out. Creamy sauce may separate slightly on thawing. Defrost in the fridge, use within 24 hours of full thawing and reheat once until steaming hot throughout.<\/li>\n<li><strong>Food waste:<\/strong> use your local food-waste collection or composting system as appropriate. Dairy-rich cooked leftovers are not suitable for every home compost heap.<\/li>\n<\/ul>\n<p><strong>Final tips<\/strong><\/p>\n<p>Respect the existing seasoning when using leftovers and do not repeatedly reheat them. <strong>An oven finish<\/strong> can restore some surface crispness; a microwave is convenient for heating but gives a softer topping.<\/p>\n<p>Choose the variation you enjoy, slice evenly and give the centre enough cooking time. These steps help produce a tender gratin with a golden top.<\/p>\n<p>Thank you for reading. Follow our social channels for more recipes and practical festive meal ideas.<\/p>\n<p>Visit the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> for recipes, decorating ideas and seasonal inspiration, and share your finished dishes if you would like to.<\/p>\n<h2>FAQ: creamy potato gratin<\/h2>\n<h3>How can I stop potato gratin being watery?<\/h3>\n<p>Slice evenly, avoid bringing soaking water into the dish and keep the potatoes\u2019 surface starch where possible. Cook and drain watery fillings, use the stated sauce quantities and bake until the centre is tender. Finish uncovered, then rest briefly before serving.<\/p>\n<h3>Can I make it ahead?<\/h3>\n<p>An assembled dish can be covered and refrigerated for up to 24 hours within ingredient limits, then baked fully with extra time as needed. Check bakeware suitability for temperature changes. Cooked leftovers should be cooled promptly, used within 48 hours or frozen, and reheated only once until steaming hot throughout.<\/p>\n<h3>How can I make it dairy-free or vegan?<\/h3>\n<p>Replace cream, milk, butter and cheese: try 350 ml unsweetened plant cooking cream, 250 ml unsweetened plant drink, 200 g suitable vegan cheese and oil for greasing. Check every ingredient and other allergens. Products thicken and melt differently, so assess the finished texture.<\/p>\n<h3>Which cheeses work and how much should I use?<\/h3>\n<p>The base recipe uses 200 g grated cheese in total. Combine a melting cheese such as mozzarella with a stronger one if preferred, keeping that total unless deliberately making a richer variation. Choose vegetarian-labelled cheese for vegetarian guests and adjust salt cautiously.<\/p>\n<h3>How much should I serve and what drinks go with it?<\/h3>\n<p>About 200\u2013250 g is a generous adult side portion, adjusted to the full menu and appetite. Sparkling water with lemon or citrus iced tea works well; optional sparkling, white or lighter red wines are a matter of preference.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.kew.org\/plants\/potato\" target=\"_blank\" rel=\"noopener\">Royal Botanic Gardens, Kew \u2014 potato<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/safety-hygiene\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency \u2014 cooking food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency \u2014 chilling, freezing and defrosting<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make creamy potato gratin for New Year&#8217;s Eve with garlic, cream and cheese, plus variations, make-ahead advice and tips for a golden 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