Rosemary Potatoes au Gratin
★★★☆☆
Ingredients
- 400ml double cream/heavy cream
- 1 garlic clove
- 1 fresh rosemary sprig
- 1 fresh bay leaf
- 1 tsp salt
- 6 medium potatoes
- 50g Comté cheese, grated (or Cheddar)
- Butter for greasing
Instructions
- 1. Preheat the oven to 450°F/220°C.
- 2. Slice your washed and unpeeled potatoes thinly with a mandoline slicer or with a sharp knife and put them in a bowl filled with cold water, set aside.
- 3. Pour cream in a small saucepan and add fresh rosemary, a bay leaf, salt and a peeled garlic clove cut lengthwise. Slowly bring it to a boil to allow the cream to get infused with herbs and garlic. It should take about 7-10 minutes on low heat.
- 4. Butter a 9-inch round pan and arrange well-drained potato slices in layers. Then pour hot cream over the potatoes while reserving ¼ cup of the cream. Cover with foil and cook in the preheated oven for 45 minutes.
- 5. Take the foil off and test for doneness with a knife, which should pierce them easily. Change the oven setting to broil/grill. Pour the rest of the cream over the potatoes and sprinkle with grated cheese. Broil/grill for 2 more minutes until the cheese is bubbly and slightly browned on top.
For creamy potato gratin to cook well, the potatoes have to be sliced thinly and evenly. Using a mandolin or food processor will make this much easier and faster.
Some cooks insist that only starchy/floury potatoes work for this recipe, but as long as they are cooked in herb-infused heavy cream and not milk, the sauce will not be watery.
Comté cheese can be substituted with other sharp cheeses such as Gruyère, Emmental, or aged cheddar.
The rosemary in the cream sauce can be replaced with other flavorings such as thyme or bay leaf.
Wine Pairing: Medium White