Rosemary Potato Gratin

SUGGESTED COOKWARE:

9x13” Non-stick Cast Iron Baker →

Ingredients:

4 Russet Potatoes
1 Quart Heavy Cream
1 Rosemary Sprig
1 Thyme Sprig
1 Garlic Clove, Smashed
2 Tablespoons Unsalted Butter
4 Cups Parmesan Cheese
Kosher Salt
Fresh Ground Pepper

PROCEDURE:

1. Preheat oven to 425˚F.

2. In a medium sauce pot, add heavy cream rosemary, thyme, and smashed garlic. Bring to simmer. Simmer cream for 5 minutes.

3. Strain out herbs and garlic and set aside.  

4. Wash and peel potatoes. Slice potatoes into 1/8” thick rounds.

5. Butter non-stick cast iron pan. Arrange potatoes by shingling, overlapping each row on top of the next row.

6. Between layers, season with salt, pepper, a layer of parmesan cheese, and heavy cream. Repeat until potatoes are finished. When finished, you will have approximately 4 to 5 layers.

7. On top of the last layer, sprinkle with a heavy amount of parmesan cheese to help create a golden-brown crust.

8. Cover pan with tin foil and bake on middle rack for 15 minutes.

9. Remove foil and continue baking for 5 to 10 minutes, or until golden brown and mixture is bubbling.

10. Cool for 10 – 12 minutes and serve directly from baking dish

TIP:

This dish can be prepped ahead of time or even overnight and then covered and refrigerated until ready to bake. Substitute pecorino or grana padano for the parmesan cheese.

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