Rosemary Potatoes au Gratin
Your holiday table needs these potatoes au gratin infused with delicious rosemary flavour and made even creamier with Comte cheese!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 /1/4 cup Comté cheese (grated or Cheddar)
Instructions
- 1
Preheat the oven to 450F/220C
- 2
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.
- 3
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.
- 4
Butter a 9" round pan and arrange well-drained potatoes slices in layers. Then pour hot cream over the potatoes while reserving 1/4 cup of the cream. Cover with foil and cook in the preheated oven for 45 minutes.
- 5
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.