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Rosemary Potato Gratin

Rosemary Potato Gratin

Fresh rosemary and zesty lemon pairs beautifully in this potato gratin. It creates a delicious side dish that goes with almost everything.
4.82 from 22 votes
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 493kcal
Author: Pat Nyswonger

Ingredients

  • 2 pounds baking potatoes
  • 2 cups heavy cream
  • 3 tablespoons chopped fresh rosemary
  • zest of one large lemon
  • 1 cup grated Parmigiano-Reggiano
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh chives as garnish

Instructions

  • Preheat the oven to 375°F.
  • Prepare a gratin dish or a shallow oven-proof baking dish with butter or use non-stick spray, reserve.
  • Rinse the potatoes under cold running water and slice them 1/8-inch thick. Place them in a large bowl, add the cream, chopped rosemary, lemon zest, cheese, salt and pepper. Toss to combine and transfer the mixture into the prepared gratin or baking dish. Transfer the dish to the oven and bake for 45 minutes or until bubbly and golden on top. Remove and serve immediately with the chives sprinkled on top as a garnishment.

Notes

I used a mandoline to slice the potatoes but you can also slice the potatoes using a food processor with a slicing attachment of 1/8-inch thickness.

Nutrition

Serving: 1 | Calories: 493kcal | Carbohydrates: 39g | Protein: 11g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 696mg | Fiber: 4g | Sugar: 4g