Rosemary Potato Gratin
From michellem 16 years ago
- 1 minutes to make
- Serves 12
There are many versions to potato gratin. In this one you can make it up to a day ahead and reheat it. It is good at room temperature so that it works well for a buffet.
Ingredients
- 3 tbs unsalted butter, melted shopping list
- 5 lns. russet potatoes, peeled and cut into1/4 inch slices shopping list
- 2 tbs garlic, creamed shopping list
- 2 cups gruyere cheese, shredded shopping list
- 2 tbs fresh rosemary, chopped shopping list
- 2 cups heavy cream shopping list
- sea salt shopping list
- Freshly ground black pepper shopping list
How to make it
- Preheat the oven to 350 degrees
- Brush the sides of a 9 x 13 inch dish with the melted butter
- Layer half of the potatoes in the dish.
- Sprinkle with all of the garlic, half of the cheese, and the rosemary.
- Pour 1 cup of the cream evenly over the top.
- Sprinkle the top lightly with salt and pepper.
- Layer with the rest of the potatoes and then top with the remaining cheese.
- Pour the remaining cream evenly over the top
- Place the dish on a baking sheet and place it in the oven.
- Bake until the top is golden brown and the potatoes are tender, about one hour.
The Rating
Reviewed by 4 people-
Great recipe! Can't wait to try love choice of ingredients, Mare
theiris
in Garden City loved it
-
Sounds yummie, I made rosemary potatoes yesterday but with olive oil and without cheese and I put spicy sausages on top of it in the oven - I only knew this version, yours is new to me... I might put probably more herbs in it or maybe even ham or pie...more
coffeebean
in Bern loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 8
-
All Comments
-
Your Comments
" It was excellent "
" It was good "