1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Potato and rosemary gratin

  • 0:15 Prep
  • 0:55 Cook
  • 6 Servings


  • 1kg Red Delight potatoes, peeled
  • 300ml pouring cream
  • 2 teaspoon fresh rosemary, chopped
  • 40g (1/2 cup) parmesan, finely grated


  • 1
    Preheat oven to 190C/170C fan forced. Grease a 2L (8 cup) baking dish. Place the potatoes in a saucepan. Cover with cold water. Bring to the boil and cook for 5 minutes. Drain. Set aside to cool. When cool, cut into 2mm-thick slices.
  • 2
    Layer the potato slices in the prepared dish. Place the cream and rosemary in a saucepan over medium heat. Season. Bring just to the boil then pour over potato. Sprinkle over the cheese and bake for 40 minutes or until tender and golden. Cover loosely with foil and set aside to rest for 20 minutes.

Source: taste.com.au


Please enter your comment!
Please enter your name here