Rosemary Infused Potato Gratin

Posted by Katie Cooks On Saturday, March 13, 2010 0 comments
I have been looking for an excuse to use the mandolin I bought Miles for Christmas. I know; it's March; Christmas is long past, but I thoroughly believe it was a good purchase. I just need to prove it. I think I found a recipe that makes a pretty convincing argument. These potatoes are rich, comforting, and unexpectedly simple. Don't be surprised when this side dish easily one-ups the main dish. That chicken breast doesn't stand a chance next to potatoes like these. Hope you like them!

Printable Recipe

Rosemary Infused Potato Gratin
A mandolin is ideal for slicing thin, even potatoes, but you could also use the slicer attachment on a food processor. Or, you could carefully slice them by hand. If you choose to go this route, keep the end product in mind....ooey, gooey, potato deliciousness.

You will need:
2 lbs Yukon Gold potatoes
1 tablespoon butter
1 3/4 cups whole milk
1 clove of garlic
1 sprig fresh rosemary
dash grated nutmeg
1 teaspoon salt
1/2 teaspoon fresh black pepper
2 ounces Parmigiano-Reggiano cheese

First, wash and dry your potatoes. There is no need to peel them. Just go ahead and slice them to 1/8 inch thickness. As you can see, I used a mandolin.

Look at those beauts.

Next, preheat your oven to 375 degrees, and run the clove of garlic all over the inside of your gratin dish.


Smash the clove of garlic with the side of your knife, and set it aside for a minute or two.

Now, grease the dish with the butter. While you're at it, cover a baking sheet with foil.

Time to begin cooking. In a large saute pan, combine the milk, smashed clove of garlic, rosemary sprig, nutmeg, salt, and pepper. Heat to a bubble over medium high. This will infuse the flavors into the cooking liquid.

When liquid begins to bubble, layer-in potatoes. Arrange potatoes so they are even with the level of the milk. Lower heat to medium low, and cover for 8-10 minutes, or until potatoes begin to soften.

Place prepared baking dish onto the foil lined pan. Remove garlic and rosemary, and carefully layer potatoes into dish. Pore in remaining liquid. Top with freshly grated cheese.

Place in oven and bake for 20 minutes. Transfer pan to top rack, and broil until cheese is golden brown and bubbly, about 2 minutes. Prepare to be comforted.

Just try to resist the power of potatoes and cheese.

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