Rosemary Potato Gratin
This rustic potato gratin skips the fuss of layering, making it a faster and easier option than traditional gratin recipes. The potatoes are simply tossed in a blend of cream and cheese then baked until bubbly and golden. It is simple comfort food at its best. For an even quicker, more rustic version, we left the potato skins on, but feel free to peel them if you prefer.
Servings: 6 servings
Ingredients
- 2 pounds russet potatoes (such as Idaho potatoes)
- 2 cups heavy cream
- 1 cup grated Parmigiano-Reggiano
- 3 tablespoons chopped fresh rosemary
- zest of half a lemon
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh chives as garnish
Instructions
- Preheat the oven to 375°F.
- Butter a gratin dish or a shallow oven-proof baking dish, or use non-stick spray. Set aside.
- Scrub the potatoes clean and slice them ⅛-inch thick. A mandoline slicer or food processor with a slicing attachment work well for getting those thin slices.
- In a large bowl, toss the potato slices with the heavy cream, cheese,, chopped rosemary, lemon zest, salt, and black pepper until everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Bake in the oven for 50 to 60 minutes, or until the top is bubbly and golden brown. The potatoes should be tender when pierced with a fork
- Remove from the oven and let the gratin rest for 5 minutes. Garnish with chopped fresh chives before serving.
Video
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 ⅛-inch thickness.
- Peeling is optional! If you leave the skins on, scrub them well.
- Let the gratin rest for 5 minutes after baking. This allows the sauce to thicken making it easier to serve.
- You can prepare the dish in advance, cover it with foil, and refrigerate it for up to 24 hours before baking.
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
