Our potato gratin is a creamy, indulgent dish made with layers of thinly sliced potatoes, bathed in rich heavy cream, and infused with fragrant rosemary and thyme. Topped with a generous sprinkle of golden, melted Parmesan cheese, this gratin is the perfect combination of comforting flavors and textures. It's a crowd-pleasing side dish that pairs beautifully with any festive meal.
INGREDIENTS
4 Chat Potatoes
300 ml Heavy Cream
2 sprigs Rosemary
1 sprig Thyme
1 Shallot, minced
Parmesan cheese, grated (for topping)
Fresh parsley, chopped (for garnish)
Salt, to taste
Pepper, to taste
METHOD
1. Preheat the oven to 220°C (428°F).
2. Wash, peel, and thinly slice the potatoes (using a mandolin for even slices if possible).
3. Bring a pot of water to a boil, add the potato slices, and cook for 5 minutes. Drain and set aside.
4. In a separate pot, combine the heavy cream, minced shallot, rosemary, thyme, and a generous pinch of salt and pepper. Bring to a simmer and continue simmering for 5-10 minutes to infuse the flavors.
5. Arrange the potato slices in layers in a baking dish. Pour the hot cream mixture evenly over the potatoes, ensuring each layer is coated.
6. Grate a generous amount of Parmesan cheese over the top. Cover the baking dish with foil and bake for 30-40 minutes, or until the potatoes are tender.
7. Remove the foil, then switch the oven to broil and cook for an additional 10 minutes, or until the cheese is golden and bubbly.
8. Garnish with fresh parsley and serve warm. Enjoy!