Potato and rosemary gratin
Potato and rosemary gratin combines tender baked potatoes with the aromatic flavour of rosemary and rich Parmesan cheese, making for a comforting side dish. This straightforward recipe layers the ingredients and bakes them until golden and bubbly.
Cook time 55 min
Prep time 15 min
Ingredients:
5 potatoes1 cup light sour cream
1 tsp rosemary
1/2 cup grated parmesan cheese
Potato and rosemary gratin is a delicious, comforting dish that combines the soft texture of baked potatoes with the aromatic essence of rosemary and the rich, savory flavor of Parmesan cheese. This recipe is simple yet sophisticated, perfect for a cozy family dinner or a special occasion.
Instructions:
Preheat your oven to 375°F (190°C).
Lightly grease a baking dish with butter or cooking spray to prevent sticking.
- Peel and thinly slice the potatoes into even rounds, about 1/8 inch thick. You can use a mandoline slicer for uniform slices if you have one.
- Arrange a third of the potato slices in an even layer on the bottom of the prepared baking dish.
5. Add Seasoning:
- Sprinkle a portion of the rosemary (about 1/3) evenly over the potatoes.
- Spread a third of the sour cream over the potatoes. To spread it evenly, you can dollop spoonfuls over the potatoes and then gently spread with the back of a spoon.
- Repeat the layers with the remaining potato slices, rosemary, and sour cream until all ingredients are used, finishing with a layer of sour cream on top.
- Sprinkle the grated Parmesan cheese evenly over the top layer of the gratin.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and continue to bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Allow the gratin to cool for about 5 minutes before serving. This helps the layers set and makes it easier to serve.
This Potato and rosemary gratin is both easy to prepare and impressively flavorful. The combination of creamy sour cream, fragrant rosemary, and sharp Parmesan cheese makes for a hearty side dish that pairs well with various main courses. Enjoy the comfort and elegance of this timeless recipe!
Potato and rosemary gratin FAQ:
Starchy potatoes like Russets or all-purpose potatoes such as Yukon Gold are ideal for gratin. They hold their shape well and absorb flavors nicely. Avoid waxy potatoes for this dish.
The gratin is done when the potatoes are tender and the top is golden and bubbly. You can check doneness by inserting a fork or knife into the potatoes; it should slide in easily.
Yes, you can prepare the gratin and assemble it a day in advance. Cover it and refrigerate. When ready to bake, it may take a few extra minutes in the oven to heat through.
You can substitute Greek yogurt or regular sour cream for light sour cream. Alternatively, a mixture of cream and a little lemon juice can provide a similar tangy flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. You can reheat in the oven at 350°F (175°C) until warmed through.
Tips:
- Choose potatoes that are firm and free from blemishes for the best texture and flavor.
- Use a mandoline to slice the potatoes evenly for consistent cooking.
- Let the gratin rest for a few minutes after baking to allow the flavors to meld together.
Nutrition per serving
6 ServingsCalories 210kcal
Protein 7g
Carbohydrates 33g
Fiber 3.50g
Sugar 1.46g
Fat 6g
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