Bay-Rosemary Potato Gratin

May 2009
Bay-Rosemary Potato Gratin

by 4 people

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"The more you cook with herbs, the more the flavor memories grown with you." -Ron Zimmerman, owner and founding chef of The Herbfarm Restaurant

Makes: 8 servings

Prep: 30 mins

Bake: 45 mins

  • 4 tablespoons unsalted butter
  • 1/2 onion, finely chopped (about 3/4 cup)
  • 2 cloves garlic, finely chopped
  • 2 6 inch sprigs  rosemary, plus 1 tablespoon chopped fresh leaves
  • 1 bay leaf
  • 1 1/2 cups half-and-half
  • 2 pounds yukon gold potatoes
  • 1/2 cup sour cream
  • Salt and black pepper
  • 1 pinch cayenne pepper
  1. Position a rack in the lower third of the oven and preheat to 350 degrees . In a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the rosemary and bay leaf and cook until fragrant, about 1 minute. Stir in the half-and-half and bring to a boil. Remove from the heat and let stand for 15 minutes.
  2. Peel and thinly slice the potatoes. Discard the rosemary sprigs and bay leaf from the cream mixture and bring to a simmer. Stir in the potatoes, sour cream, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the cayenne and cook until the potatoes are slightly softened, about 10 minutes.
  3. Transfer the mixture to a greased 8-inch square baking dish. Bake until golden-brown, about 45 minutes. Let stand for 15 minutes.
  • Add herbs to a dish at different stages. Throw some in during the cooking, and add more just before finishing. This way, youll pull out different depths of flavor from the herbs.