For Bastille Day I attempted a potato gratin. The first try looked beautiful in photos but didn’t taste right: too runny, overly herbed, and completely under-salted. It was a reminder that even experienced cooks—especially those who improvise—have kitchen failures.
A few days later I made it again, correcting the mistakes. The second version found the right balance of cream, herbs, and seasoning. The gratin came out rich and flavorful, with tender potato slices and a golden, cheesy top.
Herbed Potato Gratin
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups half-and-half
- 1 clove garlic, finely chopped
- 1/2 teaspoon fresh rosemary, minced
- 1 tablespoon fresh parsley, minced
- 1/2 teaspoon fresh thyme, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 russet potatoes, peeled and sliced 1/8 inch thick
- 2 tablespoons finely diced onion
- 1/2 cup shredded Swiss cheese
- Butter or cooking spray for the dish
Preheat your oven to 375°F (190°C).
In a small saucepan, melt the butter and whisk in the flour to form a smooth roux. Cook over medium heat for about 1 minute, then gradually whisk in the half-and-half until the sauce is smooth. Season with a pinch of salt and some black pepper, then remove the pan from the heat and set aside.
Grease a casserole dish with butter or cooking spray. Arrange a third of the potato slices in the dish and season lightly with salt and pepper. Sprinkle on half the diced onion, a third of the minced herbs, and a third of the shredded Swiss cheese. Add half of the chopped garlic. Repeat the layering once more with potato, salt, pepper, the remaining onion and garlic, and another third of the herbs and cheese. Finish with the remaining potatoes and a final pinch of salt.
Pour the prepared half-and-half sauce evenly over the layered potatoes, using a rubber spatula to scrape every bit from the saucepan. Bake uncovered for 50–60 minutes, or until the potatoes are tender when pierced with a knife. Remove from the oven, sprinkle the remaining cheese and herbs on top, and return briefly to the oven just until the cheese melts.
Let the gratin rest a few minutes before serving so it sets slightly. The result is a creamy, herb-scented potato gratin with a delicate balance of flavors—rich cream, subtle garlic, and bright fresh herbs.
~✿♥✿~