Rosemary Potato Gratin
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
Fresh Ground Pepper
Preheat oven to 425˚F.
In a medium sauce pot, add heavy cream rosemary, thyme, and smashed garlic. Bring to simmer. Simmer cream for 5 minutes.
Strain out herbs and garlic and set aside.
Wash and peel potatoes. Slice potatoes into 1/8” thick rounds.
Butter non-stick cast iron pan. Arrange potatoes by shingling, overlapping each row on top of the next row.
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.
On top of the last layer, sprinkle with a heavy amount of parmesan cheese to help create a golden-brown crust.
Cover pan with tin foil and bake on middle rack for 15 minutes.
Remove foil and continue baking for 5 to 10 minutes, or until golden brown and mixture is bubbling.
Cool for 10 – 12 minutes and serve directly from baking dish
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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