A deliciously creamy side dish perfect to accompany roast meats like a slow cooked lamb leg or roast pork. Thinly sliced potatoes are layered with rosemary and baked slowly with cream, garlic and mozzarella cheese to make this Rosemary and Garlic Potato Gratin.
Ingredients for this Rosemary and Garlic Potato Gratin
This easy Potato Gratin recipe only uses a handful of ingredients, most of them you probably already have at home!
What are the best Potatoes to use for this Rosemary and Garlic Potato Gratin
Most importantly, find the right potatoes for roasting. Ideally, you are looking for a floury potato, which will go creamy on the inside, and crispy on the outside once cooked.
The best variety to use the Sebago type, which are long / oval shaped, but Desiree and Dutch Cream varieties also work well.
Other Ingredients
- Cream, normal cooking cream
- Chicken or Vegetable Stock
- Shredded Mozzarella or you can substitute for tasty shredded cheese
- Garlic
- Rosemary
- Salt & Pepper
- Olive Oil
- Parsley, to garnish
How to make this Rosemary and Garlic Potato Gratin
Slice and layer potatoes
Pre-heat oven to 180 degrees (160 fan forced).
Put a few tablespoons of olive oil at the bottom of the tray you will use for the gratin. I used a shallow 30 cm round cast iron pot to layer the potatoes in a circle, but you can also use a square or rectangular (roughly 20 cm x 30 cm) oven proof tray.
Peel and thinly slice (roughly half a cm thick slices) the potatoes and arrange them tightly layered next to each other. Arrange the rosemary sprigs amongst the potatoes.
Combine cream, garlic & mozzarella mixture
In a separate bowl, combine the cream, salt, pepper, finely chopped garlic and chicken stock. Once combined add the shredded mozzarella and stir. Pour the mixture over the potatoes.
Bake till crispy
Cover with foil or with an ovenproof lid and bake in the oven for 45 minutes. Uncover and bake for a further 30 minutes uncovered.
Rest for 5 minutes, top with chopped parsley and serve. Enjoy!
Rosemary and Garlic Potato Gratin
Equipment
- 1 Circular Cast Iron Pot 30 cm
Ingredients
- 2 kg Roasting Potatoes (Peeled and Thinly Sliced half a cm thick)
- 1 cup Cooking Cream (250 ml)
- 1 cup Shredded Mozzarella Cheese
- 1 cup Chicken or Vegetable Stock (200 ml)
- 3 Tbsp Olive Oil
- 4 Sprigs Rosemary
- 3 Cloves Garlic (Thinly Sliced)
- 1 Tsp Salt
- Ground Pepper
Instructions
- Pre-heat oven to 180 degrees (160 fan forced).Put a few tablespoons of olive oil at the bottom of the tray you will use for the gratin. I used a shallow 30 cm round cast iron pot to layer the potatoes in a circle, but you can also use a square or rectangular (roughly 20 cm x 30 cm) oven-proof tray.Peel and thinly slice (roughly half a cm thick slices) the potatoes and arrange them tightly layered next to each other. Arrange the rosemary sprigs amongst the sliced potatoes.
- In a separate bowl, combine the cream, salt, pepper, finely chopped garlic and chicken stock. Once combined add the shredded mozzarella and stir. Pour the mixture over the potatoes.
- Cover with foil or with an ovenproof lid and bake in the oven for 45 minutes. Uncover and bake for a further 30 minutes uncovered.
- Rest for 5 minutes, top with chopped parsley and serve. Enjoy!
Want to read more?
Hope you enjoyed this recipe! More potato recipes coming on the blog soon. If you like this recipe, you might also like this Balsamic and Maple Roasted Pumpkin.
