Home » Gruyere » Potato Gratin with Rosemary and Gruyere

Potato Gratin with Rosemary and Gruyere

My P.S. (Prefers Sweet potatoes/ hubby) hound this years’s new Thanksgiving recipe. He was reading the Parade insert in our local newspaper and asked what I thought. I thought ‘blog post’, of course! Not a huge fan of sweet potatoes unless there’s bourbon and candied pecans, I was pleased to see there was a good amount of Gruyere in the dish. With my P.S. willing to mandolin the potatoes for me, we had a deal. Gratin would happen.

The dish isn’t a cheap one: after buying Yukon gold potatoes, sweet potatoes and a $14 of Gruyere, I hoped it was worth it. With just the two of us at Pandemic Thanksgiving, the recipe said it served 10. This pleased my P.S. since it meant leftovers. He might be eating them alone, I thought.

Early Thanksgiving morning my P.S. peeled the potatoes then sliced them with the evil mandolin. He loves to use that thing; I do not. i cut myself just putting it away one time. That was enough.

While he prepared the potatoes, I ground up some rosemary. We aren’t huge fans so I used dried rosemary and ground it in my spice grinder. It would be easier to sprinkle on the layers in a smaller amount.

I also shredded the Gruyere. I waxed nostalgic, remembering all of the years I shredded cheese, before shredded cheese in packets dropped in price and became the new normal. Now we have 8-10 different kinds of shredded cheese in the cheese drawer at any given time. Life changes!

I used a glass baking dish for the gratin. I buttered it well and again mused: I don’t do that often anymore either. The invention of cooking spray is one of my favorite advances. Pssssst and done! But this gratin deserved the real thing. Butter.

We layered the potatoes, starting with sweet potatoes. Between each layer we sprinkled salt, pepper, rosemary and some of the shredded gruyere.

The cream and garlic were stirred together in a bowl and poured over the potato layers. A last layer of the reserved cheese and the gratin was ready.

A layer of heavy foil was placed on top and the dish went into the 450°F oven. I set the timer for one hour.

At one hour we removed the foil and let the potatoes roast for another 20 minutes. The gratin was golden and bubbly and ready to serve.

Zowie! This dish ROCKED! We were so impressed with the texture and the flavors. I couldn’t imagine using anything but Gruyere, it was totally worth the price.

My P.S. immediately said we must make this again. He thought it needed a bit more salt next time. I agreed. And I disagreed with the directions, it doesn’t serve 10. I’d say more like 6 because you’ll want to eat a lot of this gratin!

Potatoes Gratin with Rosemary and Gruyere

  • Servings: 10
  • Difficulty: easy
  • Print

Creamy scalloped potatoes bathed in gruyere!

  • 1½–2 lb Yukon Gold potatoes2020
  • 1½–2 lb sweet potatoes
  • Butter, for baking dish
  • 2½ cups shredded Gruyere cheese (10 oz)
  • 1½ Tbsp minced fresh rosemary ( I used 1 teaspoon dried and ground it)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup heavy cream
  • 1–2 cloves garlic, minced

Preheat oven to 450°F.

Peel and thinly slice potatoes and sweet potatoes using a sharp knife, mandoline or food processor fitted with a slicing attachment.

Butter a 13-by-9-inch or other 3- to 4-quart baking dish. Set aside ½ cup cheese. Alternate layers of potatoes and sweet potatoes, sprinkling each layer with some of the remaining cheese, a littlerosemary, salt and pepper.

Combine cream and garlic; pour over potatoes. Sprinkle with reserved cheese.

Cover with heavy-duty foil; place on a sheet pan. Bake 1 hour.

Uncover; bake 15–20 minutes or until potatoes are tender and bubbly.

Let stand 15 minutes before serving.

Recipe by Matthew Wendel, former personal chef to George W and Laura Bush. Found in Parade Magazine online.

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