There are some meals where the side dishes are just random filler plates that really don’t do much for the main course or for our appetites, but then there are others that totally blow us away, that end up being way better than the entree. This herbed potato gratin is one of the latter. It’s absolutely delicious, with a really great, full flavor that will steal the (dinner) show in a serious way.
While we’ve shown you classic potato gratin, zucchini gratin, and even cauliflower gratin, this is a really tasty, new spin on the recipe because of the herbs and our use of ricotta; the result is creamy and strong, without being too much, and we can tell you right now you’ll be wanting seconds (possibly thirds) and that you should wear your stretchy pants, so you can dig in freely. Go ahead and try it out, along with any of the other variationsyou can’t go wrong with any of them!
Herbed Potato Gratin
- 2 pounds russet potatoes, sliced thinly (peeled or unpeeled)
- 2 cups cheddar cheese, grated
- 1 1/2 cups heavy cream
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese, grated
- 1 teaspoon fresh rosemary, chopped, plus extra for garnish
- 1 teaspoon fresh thyme, chopped, plus extra for garnish
- 1/2 teaspoon garlic powder
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 375º F and lightly grease a 9×13 baking dish.
- In a large pan or skillet set over medium heat, stir rosemary, thyme and garlic powder into heavy cream.
- Bring mixture to a boil, then remove from heat and stir in 1 1/2 cups cheddar cheese, ricotta and parmesan. Mix until mostly smooth.
- Lay potato slices down flat in the bottom of baking dish and pour 1/3 cheese sauce over them.
- Repeat with another layer of potatoes and another 1/3 sauce. Then repeat with final layer of potatoes and remaining sauce.
- Sprinkle remaining cheddar cheese over the tops of potatoes and cover baking dish with aluminum foil.
- Transfer to oven and bake for 40-45 minutes, or until potatoes are tender, then uncover and bake for another 15-20, or until golden brown and bubbly.
- Remove from oven and let cool 10 minutes before serving.
Recipe adapted from Williams-Sonoma