Crowd-Pleasing Potato Gratin (20+40 Min, Vegetarian)
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Finding it tough to stay away from meat around Christmas?
Are your friends and family constantly turning their noses up at your suggestions of meat free dishes?
Laughing at your attempt to make vegetarian dishes good enough for the dinner table?
Well, you probably won’t convince your grandma to rethink her food choices. But at least you’ll give your omnivore kin a hard time to focus on meaty dishes when you slap your über awesome potato gratin on the table.
It’s filling, comforting and surprisingly easy to prepare.
Rosemary and potato were clearly made for each other, and that’s where the base taste for this recipe springs from.
The cheese and cream compliment each other excellently and make this a winning vegetarian option for the table.
Health Benefits – Potato Gratin
We plead guilty. This dish isn’t exactly the healthiest food choice. But come on, it’s Christmas time.
A little cheese and creme fraiche just once won’t hurt you. Better be grateful that this potato gratin saves you from getting excluded from the Christmas family dinner.
- 1 tbsp butter (to grease the sheet)
- 4-5 medium potato (the normal looking ones – waxy)
- 7 oz cheddar cheese (gouda is fine too)
- 7 oz cream (creme fraiche style)
- 2 cloves garlic
- Salt and pepper to taste
- 1 tbsp rosemary
- 1 tsp nutmeg
- Preheat the oven to 400°F or 200°C
- Grease the oven dish with butter.
- Cut the potatoes into small slices (about 3-4mm will do – the large slicer on one side of a grater works well for this) and spread them in the oven dish
- Sprinkle rosemary, salt, pepper and nutmeg on the potatoes. Be generous with all of it.
- Grate the garlic and sprinkle it evenly on the potatoes as well
- Optional: Get a pot, heat up the cream and throw in the cheese. Wait until the cheese is melted. Then pour evenly over the potatoes.
- Or just pour the cream over without heating up and layer the cheese on top. It will taste similar but not look quite as beautiful.
- Pop the dish into the oven for 40 minutes.
- Check back after 30 minutes to make sure the cheese isn’t burning. If it is, reduce the heat and add an aluminum foil cover for the last 10 minutes.
How I miss potatoes! And cheddar… of course. Last year for Christmas I made a similar dish but with a crust around. It was too heavy. This year I’ll made it crustless, the gratin is still extra yummy.
So you’ll be back home for christmas? 🙂
I think I’m also going to prepare this one at home this year, even though my brother will have to get the credits. Funny enough, in Germany you won’t find cheddar that easily, so I’ll probably take parmesan or gouda.
Thanks to Heiko for this recipe! Rosemary and potato are wonderful together – but I don’t think I’ve ever had a potato gratin flavored with rosemary – fantastic idea!
Hi Shashi! Yes!! And tomorrow it’s time again for the gratin. We just bought all the ingredients 🙂
its a good recipe, but I can’t see where to use the garlic???
Good point! Just fixed it, thanks 🙂
(you have to sprinkle it over the potatoes as well)
Sounds simple but loaded and delicious.. I will make it sometime this week..Thanks 🙂
Wohooo! I’m sure you’ll like this recipe. My brother regularly preps it for the family, something to really look forward to 😀
What’s a regular waxie potato?
Hi Suzie, waxy potatoes are ones that stay quite firm and hold their shape when cooked. It depends where you are and what you can get, but generally Jersey Royal, Red Bliss, new/baby potatoes and Charlotte potatoes are all good examples of waxy potatoes.
Red potatoes hold their shape as well
Indeed! And they look fancier 🙂
Can you freeze?
Good question: Yes, since it’s mostly potatoes and cheese you can freeze the dish 🙂