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Recipe for potato gratin with saffron

Large crockery dish filled with bubbling potato grattin

Saffron is the world’s most precious spice and it might surprise you to know that it’s produced in Touraine, Loire Valley. Just a few kilos each year is harvested, but a few tiny threads of the “red gold” goes a long way. Local chefs love to use it in their dishes and I promise you it lifts even a simple recipe to new heights.

The gastronomy of Touraine is famous. Feasting in the shadow of the famous chateaux, dining at restaurants where chefs include their secret ingredient – passion. There’s nowhere quite like the French Valley of the Kings for dining in style. Take a tour with your taste buds with this delicious recipe for potato gratin with saffron infused cream. Absolutely irresisitble.

And discover heaps more about the gastronomy of Touraine in The Good Life France Magazine – free to read online, download, subscribe and share…

Potato gratin with saffron for 6 people

1.5 kg potatoes
Large onion
250ml cream (cup)
18 filaments of saffron
200g of grated cheese (scant 3/4 cup)
100 ml white wine, salt and pepper (scant 1/2 cup)


Peel and slice the potatoes. Slice the onion.

Infuse the saffron in the cream.

In a gratin dish, arrange the potatoes and onion in successive layers. Sprinkle the top of the dish with grated cheese.

Pour the saffron cream and white wine over the mixture. Bake in the oven at 180ºC (Gas Mark 4/350ºF) for 1 hour and 30 minute. Check to make sure it doesn’t overcook.

Serve with green salad, fish, meat, chicken, a hunk of French bread, a glass of wine… this versatile potato dish goes well with everything!

Thanks to Terror de Touraine for this scrumptious recipe – see their website for loads more delicious dishes you can make at home.

Find out more about saffron in the Touraine: tourrineloirevalley/safran

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