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–+ servings
gratin potatoes

Rosemary Potatoes au Gratin

Julia Frey of Vikalinka
Your holiday table needs these potatoes au gratin infused with delicious rosemary flavour and made even creamier with Comte cheese!
5 from 9 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course side
Cuisine British
Servings 6
Calories 413 kcal

Ingredients
  

  • 400 ml / 1 ½ cups double cream/heavy cream
  • 1 garlic clove
  • 1 fresh rosemary sprig
  • 1 fresh bay leaf
  • 1 tsp salt
  • 6 medium potatoes
  • 50 g /1/4 cup Comté cheese grated or Cheddar

Instructions
 

  • 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.

Nutrition

Calories: 413kcalCarbohydrates: 36gProtein: 7gFat: 27gSaturated Fat: 17gCholesterol: 100mgSodium: 503mgPotassium: 1027mgFiber: 3gSugar: 2gVitamin A: 1080IUVitamin C: 18.9mgCalcium: 125mgIron: 1.6mg
Keyword potatoes au gratin
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