If a potato gratin had a baby with a gratin dauphinoise, this would be it. Say hello to the most deliciously mouth watering, moan inducing Rosemary and Sage Potato Gratin. Could here be anything better than a cosy potato gratin? The answer is yes, obviously. It's this Potato Gratin, layered in thick cream, grated mozzarella, vegetable stock, fresh rosemary and sage leaves on a plate in your lap while sitting on the couch at home in your best sweatpants watching MasterChef. This is and will be, the highlight of your cosy autumn nights at home.
So, what is potato gratin? Other than the best thing you will ever put in your mouth, it's also known as "potatoes au gratin". It is a very humble yet divinely delicious potato bake consisting of pre-boiled potato slices cooked in cream and cheese in the oven. On the other hand, a Gratin Dauphinoise is a very similar dish, however it is made of thinly-sliced un-cooked potatoes that is cook in cream in the oven. My take on this scrumptious dish includes 3 not so secret ingredients - fresh sprigs of rosemary, fresh sage leaves and vegetable stock cubes. Each of these ingredients give this dish an extra depth of flavour that takes it from good to bloody great!
Can potato gratin be make ahead of time?
This dish is amazing to serve to groups of family and friends as it can be made ahead of time, which certainly takes the pressure off. You can prepare this dish at least 2 to 3 days before you intend on baking it in the oven and serving it; simply store it in the fridge and wrap it in clingfilm until you're ready to bake it in a preheated oven.
Can potato gratin be frozen?
It sure can! This potato gratin can be frozen in the freezer for up to 3 months in a freezer safe airtight container. When you want to enjoy it, simply take it out of the freezer and cook it in an oven proof dish.
What can you eat potato gratin with?
Lots of dishes! We love serving it as a side dish to meats and fish, as well as salads and other vegetable dishes. I love making this whenever we have friends and family over for a BBQ because it's always such a hit! It's also a dish you can make throughout the year, not just the cooler months. It's quite a rich dish because of the potatoes and cream, therefore I wouldn't recommend serving this alongside a pasta or a bread dish - hello carb overload!
Can a potato gratin be reheated?
Yes, it can be reheated in a microwave for 30 seconds to 2 minutes on High depending on the serving size. If you like, it can also be reheated in the oven.
Is this recipe gluten free?
Yes, if you use a gluten free vegetable stock or stock cubes.
Have I convinced you to make my Rosemary and Sage Potato Gratin this week or for dinner? I hope so! Ok, let's get cooking. And if you love my recipe (fingers crossed), I would love you to leave a 5 star rating below. Huge thank you in advance! And did you know? You can also stay in touch with me by following along on Instagram and Pinterest.
If a potato gratin had a baby with a gratin dauphinoise, this would be it. Say hello to the most deliciously mouth watering, moan inducing Rosemary and Sage Potato Gratin. Could here be anything better than a cosy potato gratin? The answer is yes, obviously. This Potato Gratin layered in thick cream, grated mozzarella, vegetable stock, fresh rosemary and sage leaves on a plate in your lap while sitting on the couch at home in your best sweatpants watching MasterChef. This is and will be, the highlight of your cosy autumn nights at home.
1kg potatoes, sliced finely using a mandolin or a sharp knife (skin on)
2 tbsp salted butter
1 1/2 tablespoon plain flour
3/4 cup thick pouring cream
1/2 cup hot water
2 vegetable stock cubes
1 glove garlic, chopped and minced finely
2 sprigs fresh rosemary
Small handful of fresh sage leaves, finely chopped
1/4 cup finely grated parmesan cheese
250g grated mozzarella cheese
Preheat oven to fan forced 180C.
In a medium saucepan, melt the butter then whisk in the flour to combine with a fork. Whisk in the cream, hot water and stock cubes until it's all combined and the stock cubes have dissolved into the creamy mixture. Cook for 4 to 6 minutes, whisking occasionally until the mixture has thickened. Add the leaves of one sprig of rosemary (not the stem) and chopped sage leaves. Stir to combine then remove off the heat and set aside to cool slightly.
In a large bowl, toss the potato slices in half of the cream mixture. Assemble the sliced potatoes in a baking dish. Place the potato sliced on their sides (not stacked on top of each other) to create a scalloped effect.
Pour the remaining cream mixture evenly over the potatoes. Sprinkle the top with the mozzarella, then parmesan. Cover the baking dish with aluminium foil (to prevent the cheese from cooking and browning before the potato is cooked).
Bake the potato gratin in the oven for a 40 minutes at 180C. Remove the aluminium foil and bake for another 20 minutes, or until the potatoes are cooked through and the cheese is golden brown.
Take the baking dish out of the oven and allow it to cool for at least 10 minutes. This also helps set the cream a little bit too. Then serve!