If I had my way I would eat potatoes every day! I am such a meat and potato lover. What can I say I was brought up by Russian parents! Just to clarify don’t eat potatoes every days but when it comes to a holiday dinner potatoes of some kind are a non-negotiable item. These rosemary potatoes au gratin are like a warm blanket on a rainy day. I want to crawl right in there and never leave. NEVER!!
Anyhow I make creamy potatoes au gratin a few times a year. They are always massively popular with Brad and I…Mitchell just got their beauty and Vika…well she is still learning to appreciate all food for all its worth. This time though I infused the cream, they are cooked in, with fresh rosemary, fresh bay leaf and garlic and let me tell you, that extra teeny tiny step made a world of a difference! Please don’t skip it because it will give your regular potatoes an oomph they always longed for.
I also topped them with sharp French Comté cheese, which I absolutely love, but any sharp cheese such as extra mature cheddar or gruyere will do the trick.
Oxo Good Grips supplied me with extremely useful tools for my Christmas dinner and this Chef’s Mandoline Slicer was one of them. I was so impressed as it sliced through my potatoes in no time! I was hesitant to use it because I always use my food processor for everything and was slightly worried about losing the tips of my fingers to this sharpie! What I didn’t realise is how endlessly customisable Oxo Mandoline Slicer is in comparison to my food processor, where adjusting the thickness of a slice is sadly not an option. And it comes with a handy food holder to protect my precious finger tips. Score!
- 400 ml/ 1½ cups double cream/heavy cream
- 1 garlic clove
- 1 fresh rosemary sprig
- 1 fresh bay leaf
- 1 tsp salt
- 6 medium potatoes
- 50 g Comté cheese, grated
- Preheat the oven to 450F/220C
- 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.
- 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.
- Butter a 9" round pan and arrange well-drained potatoes 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.
- 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.
I truly hope you get to enjoy these wonderful potatoes with delicious pork roast, the recipe for which as well as an exciting giveaway are coming very soon.
*I was supplied with a number of kitchen tools by Oxo to create my own Christmas dinner menu. All opinions are my own.