Garlic and Herb Potato Gratin

A recipe for Garlic and Herb Potato Gratin! Thin slices of potatoes are baked in a creamy cheese sauce until tender and bubbly.

Secret Recipe Club

Time for another Secret Recipe Club! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day.

I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.

This time, I was assigned to Dorothy’s blog, Shockingly Delicious! Dorothy has been writing about food for 25 years and currently freelances as a food and financial writer.

She began cooking at an early age with her mother and eventually went into journalism writing food stories and recipes. Her focus with the blog is simple to prepare, budget-friendly, tried and true recipes that are also delicious.

I love that the bottom of her recipes include helpful notes such as variations, make-ahead and leftover ideas, and tips for kids (she has two children).

Dorothy has so many amazing recipes to choose from. Due to the timing of this post, I stuck to Thanksgiving options and was immediately drawn to her Garlic and Herb Potato Gratin. I have also bookmarked the Bob Andy Pie, Sweet Potato Spice Cake with Pecan Streusel Topping, Cinnamon Doughnut Muffins, and Meatball Lover’s Sandwich for later.

Garlic and Herb Potato Gratin

This Garlic and Herb Potato Gratin is an incredibly easy side dish and would make a delicious addition to the Thanksgiving table.

With the help of a mandoline (always use a guard!), the prep for the potatoes is fairly quick and the longest step is arranging them in the baking dish.

Simply arrange half of the potatoes in the greased baking dish, top evenly with half of the cream mixture, arrange the rest of the potatoes, then finish with the rest of the cream mixture and a sprinkling of freshly ground black pepper.

Transfer the baking dish to a 400˚F (200˚C) oven and bake until golden and bubbly with tender potato slices.

The creamy cheese sauce is just thin enough to seep through all the layers as it bakes. To check to see if the potatoes are done, press the tip of a butter knife through the center. If it gives easily, then the potatoes are cooked through.

Allow the pan to rest for a few minutes to allow the cream and potatoes to settle, then top with fresh herbs and cut into slices to serve.

Looking for more potato recipes?

Try my:

• Schupfnudeln (German Potato Noodles)
• Serbian Potato Musaka
• Parmesan Potato Wedges

A Few Potato Gratin Tips

Boursin Garlic & Fine Herbs Cheese is a slightly crumbly and creamy Gournay Cheese flavored with garlic, parsley, and chives. It can be located in the specialty cheese section of most larger American grocery stores.

I haven’t personally tried it, but The Cookie Rookie has a recipe for homemade Boursin Cheese if you cannot find the store-bought version.

After slicing the potatoes, set aside the best looking pieces for the top layer.

The first time I made this recipe, I went with a fun presentation using a round cutter. This is definitely not necessary, but it is an interesting way to show off the layers and maybe play around with plating for a more elegant dinner.

The sprinkling of parsley and chives over the top are completely optional, but add a contrast in color and a little extra flavor.

Dorothy had some great ideas of how to re-use any leftovers. They can be served with a fried egg, or chopped up and added to a frittata or soup.

Check out what everyone else made:

• Chili Macaroni and Cheese from Karen’s Kitchen Stories
• Rustic Ciabatta and Mini-Meatloaves from Bewitching Kitchen
• Cornbread and Sausage Stuffing from Palatable Pastime
• Whole Roasted Cauliflower in Spicy-Sweet Mexican Sauce from Shockingly Delicious
• Canja de Galinha (Brazilian Chicken and Rice Soup) from Lavender and Lovage
• Chorizo Ragu Stuffed Spaghetti Squash from The Spiffy Cookie
• Spiced Sugared Nuts from Making Miracles
• Skinny Crustless Quiche from Our Good Life
• Hungarian Stuffed Crepes from A Day in the Life on the Farm

Garlic and Herb Potato Gratin Recipe

Adapted from Shockingly Delicious

Print Pin

Garlic and Herb Potato Gratin

A recipe for Garlic and Herb Potato Gratin! Thin slices of potatoes are baked in a creamy cheese sauce until tender and bubbly.

Course Side Dish

Cuisine N/A

Keyword casserole, garlic, gratin, herb, potato, vegetable

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

0 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 -10 Servings

Ingredients

• Unsalted butter for greasing the pan
• 1 1/2 cups (355 milliliters) heavy cream
• 1/2 cup (120 milliliters) milk
• 1 package (5.2 ounces, 150 grams) Boursin Garlic & Fine Herbs Cheese
• 1 1/4 teaspoons fine sea salt
• 2 garlic cloves peeled and minced
• 3 pounds (1.4 kilograms) Yukon Gold potatoes peeled and sliced into 1/8 inch (3 millimeter) thick rounds
• Freshly ground black pepper
• Chopped fresh chives for garnish
• Chopped fresh parsley for garnish

Instructions

• Preheat oven to 400˚F (200˚C). Grease a 9×13 inch (23 x 33 centimeter) baking dish (at least 2 inch/5 centimeter sides) with butter.
• In a medium saucepan, whisk together cream, milk, Boursin cheese, and salt over low heat until melted and smooth. Do not bring to a boil.
• Remove from heat and whisk in garlic.
• Arrange half of the potato slices, slightly overlapping in the prepared baking dish.
• Season the top with pepper then evenly pour in half of the cheese sauce.
• Arrange the remaining potato slices over the top, slightly overlapping them. Top with more pepper and the remaining cheese sauce.
• Bake in preheated oven until the top is golden brown and the potatoes are tender all the way through, about 1 hour.
• Allow to rest for about 5-15 minutes before sprinkling with chives and parsley, then cut into slices and serve warm.