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:
A Few 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
- Mushroom Sausage Ragu from Without Adornment
- 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
Garlic and Herb Potato Gratin
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.
karen278
Now this is MY kind of recipe – it looks and sounds totally DIVINE! Karen
Rebekah @ Making Miracles
Yumm! Definitely a perfect Thanksgiving side dish – love the cut outs to see all the perfect thin potato layers. 🙂
sallybr
What a cool presentation, love it!
Of course, Dorothy’s blog is a must-visit, so much to choose from!
Karen @ Karen's Kitchen Stories
I love your idea of cutting them with the biscuit cutter. So adorable! I could live on potatoes alone.
shockinglydelicious
Tara, you are BEYOND clever with your round cut outs! That’s a little bit o’ genius! Thanks for presenting my blog so beautifully this month.
Lauren @ Sew You Think You Can Cook
I had Dorothy’s blog last month!
This recipe sounds fantastic. And I like your fancy presentation, too.
Bean
This is so pretty! I agree that using the biscuit cutter adds that little extra for presentation! Great SRC pick!
Emily @ Life on Food
I am smacking my lips. This looks delicious and it so clever to use the biscuit cutter for the rounds. Of course I would eat probably 3 or four like that.
Wendy, A Day in the Life on the Farm
I love Boursin Cheese and these potatoes look absolutely divine. Great choice for this month.
This Cake is Desi
this seems like a great ideaa.. and i love the recipe that you made and i’ll make sure to check out all the other blogs as well.. all of them look great.:)
Raquel @ My California Roots
I’ve been wanting to make potato gratin for so long – thanks for the reminder! I’ve put this on my menu for this week 🙂
spiffycookie
Oh my goodness, potatoes never looked so beautiful!
Amanda Wren-Grimwood
Using Boursin cheese will make this so delicious and easy to do. Thanks so much for the recipe.
Sarah James
Your herb and garlic potato gratin looks delicious. I love Boursin and just brought some back with me from our trip to France. Looking forward to trying your recipe.
Beth
I love this method. I’ve actually never seen gratin cut like this before. I really love the texture, and the flavors sound fantastic.
Sara Welch
Easy, hearty and delicious; the best way to enjoy potatoes, indeed!
Andrea
I love the Boursin garlic and herb cheese. I never thought to use it in cooking. It really makes these potatoes stand out from the rest. Can’t wait to make this.