Rosemary Potato Gratin
Indulge in the ultimate comfort food with this Rosemary Potato Gratin, a rich and creamy side dish that elevates any meal. Layers of tender, thinly sliced Russet potatoes are bathed in a luxurious infused cream mixture, enhanced by the earthy aroma of fresh rosemary and garlic. Topped with a golden, bubbling crust of Parmesan and Gruyère cheeses, this casserole is the perfect blend of elegant flavors and hearty satisfaction. Simple yet refined, this recipe is ideal for holiday feasts or cozy family dinners. With just 20 minutes of prep and oven time doing the rest, this Rosemary Potato Gratin is as effortless as it is irresistible.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 3 cloves Garlic cloves
- 2 sprigs Fresh rosemary
- 2 tablespoons Unsalted butter
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Parmesan cheese, grated
- 1 cup Gruyère cheese, shredded
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline. Set aside.
In a medium saucepan, combine the heavy cream, whole milk, garlic cloves (lightly smashed), and rosemary sprigs over medium-low heat. Heat the mixture until it just begins to simmer, then remove from heat and let it steep for 10 minutes. Remove the garlic and rosemary using a slotted spoon or strain the mixture, discarding solids.
Add the salt and black pepper to the cream mixture and stir well.
Layer 1/3 of the sliced potatoes evenly in the bottom of the prepared baking dish, overlapping slightly. Pour 1/3 of the cream mixture over the potatoes, spreading evenly. Sprinkle a third of both the Parmesan and Gruyère cheeses over the layer.
Repeat this layering process two more times, finishing with a layer of cream and cheese on top.
Dot the surface with the butter pieces and cover the dish with foil, making sure it does not touch the cheese to avoid sticking.
Bake in the preheated oven for 60 minutes. Then, remove the foil and bake for an additional 30 minutes, or until the top is golden and bubbling, and the potatoes are tender when pierced with a knife.
Let the gratin cool for 10 minutes before serving to allow it to set. Serve hot and enjoy!
Nutrition Facts
Calories |
3579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 142.6 g | 713% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 731 mg | 244% | |
| Sodium | 5421 mg | 236% | |
| Total Carbohydrate | 243.8 g | 89% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 23.7 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 2004 mg | 154% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 6322 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
