Creamy herb potatoes gratin is the perfect side dish for any meal. But it’s also great for holidays or dinner parties. Elegant yet so simple. Rich, creamy, cheesy and touched with a mix of herb flavors. Honestly, it’s just plain delicious. My best tip for you with this recipe, use a mandolin.
Creamy Herb Potatoes Gratin
Set the mandolin to 1/8″ and slice away. Seriously, the most fun you will have all day! You can also use a very sharp knife, but be careful!
Layer the potatoes in the pan, salting lightly after each layer.
In a medium saucepan, melt the butter, add the diced onion and saute for about 3-4 minutes until translucent, add the minced garlic clove and cook another 30-40 seconds. Add the cream cheese and stir until melted. Add the cream, milk, herbs, salt, pepper, and nutmeg stir until combined.
Pour the cream sauce evenly over the potatoes. Sprinkle freshly grated parmesan over the top and bake.
Allow cooling for about 10 minutes before serving. This helps the cream sauce set up. This creamy herb potatoes gratin dish is so good I will be making it again on Easter.
- 4 To 5 medium russet potatoes
- ½ stick butter
- 1 half medium onion, finely diced
- 1 large clove garlic, minced
- 4 ounces, cream cheese
- 6 Tbs heavy cream
- ½ cup whole milk or half and half
- ½ teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh parsley, finely chopped
- 1 teaspoon fresh chives, finely chopped
- ½ teaspoon fresh thyme, finely chopped
- ½ teaspoon sea salt
- ½ teaspoon fresh ground pepper
- pinch of freshly grated nutmeg
- ½ cup freshly grated parmesan cheese (or more)
- Preheat oven to 350 degrees.
- Slice potatoes very thinly, ⅛" thick. Layer the potatoes in 9x9 or 8x8 baking dish, lightly salting each layer.
- In a medium saucepan over medium-low heat, melt the butter. When melted, add diced onion. Saute for 3-4 minutes, stirring occasionally. Add the minced garlic and saute another 30 seconds, until fragrant.
- Add the cream cheese to the sauce and stir to melt. Pour in cream, milk, herbs, salt, pepper, and nutmeg. Heat another 1 or 2 minutes.
- Pour the cream sauce over the potatoes. Sprinkle with the Parmesan cheese and bake for 45 minutes, or until bubbly. (if your potatoes are thicker than ⅛" you will need to add more baking time)
- Allow potatoes to cool 10 minutes before serving.
Recipe adapted from ThePioneerWoman