Rosmarin Potatoes Gratin Recipe

There’s something undeniably comforting about diving into a dish where layers of soft, buttery Yukon Gold potatoes mingle with rich Gruyère cheese and a fragrant rosemary-infused cream—it’s like a cozy culinary hug on a chilly evening!

I adore making meals that are heartwarming and satisfyingly rich, and my Rosmarin Potatoes Gratin is a dish that hits the mark perfectly. It is a creamy accomplice to any main course, the flavors of which are just refined enough to let through the exquisite tastes of the heavy cream, Gruyère cheese, and Yukon Gold potatoes that have been sliced oh-so-thin, not to mention the fresh rosemary, which might have been planted in my very own herb garden, and the hint of garlic, of which I can never get enough.

Rosmarin Potatoes Gratin Recipe Ingredients

• Yukon Gold Potatoes: Rich in carbohydrates and provide dietary fiber.
• Heavy Cream: Adds creamy texture; high in fats and calories.
• Garlic: Boosts flavor; contains antioxidants and vitamins.
• Rosemary: Enhances aroma; offers anti-inflammatory properties.
• Gruyère Cheese: Supplies protein and calcium; provides savory flavor.

Rosmarin Potatoes Gratin Recipe Ingredient Quantities

• 2 pounds Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 2 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 cup grated Gruyère cheese
• Salt, to taste
• Black pepper, to taste

How to Make this Rosmarin Potatoes Gratin Recipe

1. Set your oven to an initial temperature of 375 degrees Fahrenheit (190 degrees Celsius).

2. Butter a 9×13 inch baking dish and grease it with the softened butter.

3. Place a layer of the sliced Yukon Gold potatoes at the bottom of the prepared baking dish.

4. In a saucepan, medium heat the heavy cream. Add minced garlic, chopped rosemary, salt, and black pepper. Stir until the mixture is hot but not boiling.

5. Pour a part of the cream mixture onto the very first layer of potatoes. Then shower on a goodly handful of grated Gruyère cheese. This is an absolutely necessary step if you are going to make any kind of potato casserole worth eating.

6. The remaining potatoes, cream mixture, and Gruyère cheese should be layer repeated until the finish with a top layer of cheese.

7. Place the baking dish in the preheated oven after covering it with aluminum foil.

8. Cook for 45 minutes, then take off the foil and cook for another 15 minutes, or until the top is brown and the potatoes are tender when pierced with a fork.

9. Take the gratin out of the oven and allow it to settle for 10 minutes.

10. Enjoy it on its own or serve as a delightful side dish. There you have it!

Rosmarin Potatoes Gratin Recipe Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Saucepan
4. Cutting board
5. Chef’s knife
6. Garlic press or minced garlic tool
7. Mixing spoon
8. Measuring cups
9. Measuring spoons
10. Aluminum foil
11. Fork

FAQ

• Can I use a different type of potato?It is true that Yukon Gold potatoes are the recommended variety because of their creamy texture. However, you can swap them out for a different potato type, like Russets or Reds, and still have a great dish. Those potato types will yield a slightly different texture but also a fantastic version of this dish.
• Is there a substitute for Gruyère cheese?When Gruyère is inaccessible, you may substitute Swiss cheese or a combination of Parmesan and white Cheddar to achieve a comparable flavor profile.
• Can this dish be made in advance?You can indeed prepare the dish ahead of time and refrigerate it. Just make sure the dish returns to room temperature prior to placing it in the oven.
• How do I ensure the potatoes are cooked evenly?Cut the potatoes into even, thin slices. Layer them in a staggered pattern over the bottom of a baking dish, or a large, deep skillet, if you intend to use the stovetop. Use the oil and half of the butter to brush over the first layer. Evenly distribute half of the salt and half of the pepper over that first layer.
• What is the best way to slice the potatoes?To achieve the optimal bitesize, uniform, and thin slices for gratin, try using a mandoline slicer.
• Can I add other herbs to this dish?Absolutely, you can enhance the flavor of the dish by including herbs such as thyme or sage; however, the preeminent flavoring ingredient should be rosemary.
• How do I store leftovers?Keep any remaining food in an airtight container in the fridge for as long as 3 days. The oven yields the best results for reheating.

Rosmarin Potatoes Gratin Recipe Substitutions and Variations

For a slightly different texture, you can substitute Russet potatoes for Yukon Gold potatoes.
Half-and-half can be used in place of heavy cream for a lighter version, though it will be less rich and creamy.
Swiss cheese or Emmental can replace Gruyère cheese. They are similar in melting quality and flavor.
If you don’t have fresh rosemary, you can substitute it with dried rosemary. Just use 1 teaspoon. That should work just fine in your recipe.
You can use olive oil as a substitute for unsalted butter when you want a dairy-free option.

Pro Tips

1. Uniform Slicing Ensure that your potato slices are evenly thin to promote uniform cooking. A mandoline slicer can be very helpful for achieving consistent slices, which helps the potatoes cook evenly and avoid any undercooked spots.

2. Infuse the Cream For an extra depth of flavor, allow the garlic and rosemary to infuse into the cream for about 15 minutes on low heat before assembling the gratin. This will enhance the aromatic qualities and ensure the flavors distribute evenly.

3. Cheese Varieties While Gruyère adds a nutty flavor, consider mixing in some Parmesan or Asiago cheese for a different flavor profile and a slightly sharper taste. Reserve a portion of cheese for a final sprinkle before the last few minutes of baking to achieve a golden, bubbly top.

4. Seasoning Each Layer Lightly season each layer of potatoes as you assemble the dish with salt and pepper. This ensures that every bite is flavorful and well-seasoned throughout the dish.

5. Resting Time Allow the gratin to rest for at least 10-15 minutes after removing it from the oven. This allows the cream to thicken and the flavors to meld, making it easier to slice and serve while enhancing the taste.