Friendsgiving Au Gratin Potatoes

Rosemary Potato Gratin

Geoffrey Zakarian

Serves: 6—8

Ingredients

  • 4 russet potatoes
  • 1 quart heavy cream
  • 1 rosemary sprig
  • 1 thyme sprig
  • 1 garlic clove, smashed
  • 2 tablespoons unsalted butter
  • 4 cups parmesan cheese
  • Kosher salt
  • Fresh ground pepper

Preparation

Cook Time: 1-1/2 hours

Preheat oven to 425°F.

In a medium sauce pan, add heavy cream, rosemary, thyme, and smashed garlic. Bring to simmer and cook 5 minutes.

Strain out herbs and garlic and set aside.

Wash and peel potatoes. Slice potatoes into 1/8” thick rounds.

Butter the cast iron pan and arrange the potatoes by shingling, overlapping each row on top of the next row.

Between layers, season with salt, pepper, a layer of parmesan cheese and heavy cream. Repeat until potatoes are all used. When finished, you will have approximately 4 to 5 layers.

On top of the last layer, sprinkle a heavy amount of parmesan cheese to help create a golden brown crust.

Cover pan with tin foil and bake on middle rack for 15 minutes.

Remove foil and continue baking for 5 to 10 minutes or until golden brown and mixture is bubbling.

Cool for 10 to 12 minutes and serve directly from baking dish.

Cook's Notes

This dish can be prepped ahead of time or even overnight and then covered and refrigerated until ready to bake. You may substitute pecorino or grana Padano for the parmesan cheese.

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