Cheesy Herb Potato Gratin
Who can resist thinly sliced, herb-speckled potatoes smothered in a creamy sauce, topped with cheese, and baked until beautifully golden? This Au gratin is just that!
Ingredients
- 4 tbsp softened unsalted butter divided
- 6 large russet potatoes peeled
- 1 1/2 cup heavy cream
- 1 cup shredded white cheddar cheese
- 3/4 cup shredded parmesan cheese
- 3 garlic cloves minced
- 1/2 cup fresh Italian parsley
- 1/2 fresh parsley chopped
- 3 tbsp fresh rosemary finely minced
- salt and pepper to taste
Instructions
- Preheat oven to 375˚F. Grease a baking dish with 2 tablespoons butter. I used a 10-inch cast-iron skillet.
- Peel potatoes, and, using a mandolin or vegetable slicer, cut into very thin slices.
- In a large bowl, combine cream, shredded cheddar, parmesan cheese, garlic, parsley, rosemary, and salt and pepper.
- Add sliced potatoes and toss together until all potatoes are well coated. Be careful not to break the thin potato slices.
- Working with a small handful of potatoes, gently line up coated slices in the baking dish or skillet. Pour the excess cream mixture over the potatoes.
- Add the remaining 2 tablespoons of butter on top of the potatoes. Cover the dish with foil and bake for 40 minutes.
- Remove from oven, uncover potatoes (You can sprinkle top with shredded white cheddar cheese if you want), and continue to bake for an additional 25 to 30 minutes or until potatoes are tender.