Creamy Potato Gratin With Onion, Garlic And Rosemary

Calories: 333.2kcal|Fat: 25.6g|Carbohydrates: 16.5g|Protein: 7g | 1 30

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Creamy potato gratin with sautéed onion, garlic, and rosemary. A comforting dish with rich layers of flavor, perfect for family dinners.

Potato gratin, a rich and creamy dish of layered potatoes and cheese, has charmed its way into British kitchens, originating from the French classic “gratin dauphinois.” Gaining popularity in the 19th century, this comforting dish became a favorite among the British upper class, influenced by French culinary trends. With delightful regional twists—such as adding leeks in Wales or smoked cheese in the West Country—it’s even more indulgent and appealing across the British Isles.

For The Perfect Potato Gratin

Choose the Right Potatoes: Starchy potatoes like Maris Piper or King Edward work best for a creamy texture.
Slice Evenly: Ensure potato slices are of uniform thickness for even cooking.
Cheese Variations: Feel free to experiment with different cheeses like Fontina or Parmesan for added flavour.
Make Ahead: You can assemble the gratin a day in advance; just cover it and refrigerate it until you’re ready to bake.

What You Need

Potatoes (500g): Use preferably Maris Piper or King Edward and thinly slice. These starchy potatoes provide the best texture for a creamy gratin.
Onion (1 medium): Use finely chopped onion white or red. This adds sweetness to the potatoes.
Garlic (2 cloves): Minced garlic enhances the flavour profile with aromatic notes.
Fresh rosemary (1 teaspoon): Chop some fresh rosemary enough to fill a teaspoon or otherwise use ½ tsp dried rosemary to impart a fragrant herbal note. It can be substituted with thyme or oregano if preferred.
Double cream (150ml): For a rich and velvety texture; can use heavy cream as an alternative.
Milk (150ml): Balances the creaminess; any type of milk can work.
Crème fraîche (100g): Adds tanginess and richness; sour cream can be a substitute.
Cheese (100g): (such as Gruyère or Cheddar): Provides a cheesy crust; feel free to mix different cheeses for variety.
Salt and black pepper, to taste: Essential for seasoning the dish.
Butter, for greasing the dish: Keeps the gratin from sticking.

Saving the Potato Gratin For Later

Refrigerate leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Can You Freeze Au Gratin Potatoes? I don’t recommend freezing gratin potatoes, given it’s creamy with milk, cream and cheese that tends to separate after thawing.

Serving the Potato Gratin

I love serving this potato gratin when hosting a cosy weekend dinner with family or friends. It’s the perfect side dish to accompany roasted meats or grilled vegetables, and its creamy, cheesy layers always feel indulgent yet familiar. Sometimes, when I want something simple but satisfying,

I serve it as the main course with a fresh green salad or steamed vegetables. It never fails to hit the spot, whether with your relatives, friends or a special occasion with guests.

Health Info

Calories: 333.2kcal
Sugar: 4g
Sodium: 151.3mg
Fat: 25.6g
Carbohydrates: 16.5g
Fiber: 1.8g
Protein: 7g

Creamy Potato Gratin

Print Pin Recipe

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings 6 people

Calories 333.2kcal

Description

Creamy potato gratin with sautéed onion, garlic, and rosemary. A comforting dish with rich layers of flavor, perfect for family dinners.

Ingredients

500 g potatoes preferably Maris Piper or King Edward, thinly sliced
1 medium onion finely chopped
2 cloves garlic minced
1 tsp fresh rosemary chopped (or ½ tsp dried)
150 ml double cream
150 ml milk
100 g crème fraîche
100 g grated cheese such as Gruyère or Cheddar
1 pinch salt and black pepper to taste
1 knob butter for greasing the dish

Instructions

Preheat the Oven: Preheat your oven to 200°C (fan 180°C, gas mark 6).
Sauté Onions and Garlic: In a skillet, melt a knob of butter over medium heat. Add the chopped onions and sauté for 5-7 minutes until softened. Add the minced garlic and fresh rosemary, cooking for another minute until fragrant. Remove from heat.
Prepare the Cream Mixture: In a large mixing bowl, combine the cream, milk, and crème fraîche. Season with salt and black pepper.
Combine Potatoes and Onion Mixture: Add the thinly sliced potatoes and the sautéed onion mixture to the cream mixture, stirring gently to coat the potatoes evenly.
Layer the Gratin: Grease a small ovenproof dish with butter. Layer half of the potato mixture in the dish, then sprinkle half of the grated cheese on top. Repeat with the remaining potato mixture and top with the remaining cheese.
Bake: Cover the dish with foil and bake in the preheated oven for 1 hour. After an hour, remove the foil and bake for an additional 15-30 minutes, or until the potatoes are tender and the top is golden brown.
Serve: Allow the gratin to cool for a few minutes before serving. Enjoy it as a delicious side dish or a comforting main!