Monday, February 21, 2011

Herbed Potato Gratin

I usually make scalloped potatoes in the oven, but this one can be done on the stovetop, on low heat.  Then just finish it off under the broiler to get a nice golden topping. 



  • 1 kg  large russet potatoes, peeled and sliced thinly
  • 1 Tbsp olive oil
  • 1 cup  chicken stock
  • 1/2 cup  dry white wine
  • sprig fresh thyme, chopped
  • sprig fresh rosemary, chopped
  • 1 garlic clove
  • pinch of salt
  • fresh ground pepper to taste
  • 1/4 tsp fresh ground nutmeg
  • 1/2 cup  whipping cream
  • 1/2 cup  Parmesan cheese
  • 1/2 cup  Dill Havarti

To assemble:

Prepare your potatoes.  Peel and slice the taters thinly and layer evenly in a non-stick frying pan.  Make sure you spray your pan with some Pam first.  Sprinkle with salt, pepper and nutmeg. 


Layer with half the amount of Havarti and parmesan cheese.


In a medium saucepan, heat chicken stock, white wine, garlic, thyme and rosemary to a gentle boil and allow to simmer for about 5 minutes.  Remove from heat and whisk in the cream.


Pour evenly over the potatoes and cheese.  Place frying pan on low heat and cover with lid.  Cook for about 1 hour or until potatoes are tender.  Just before serving, sprinkle with remaining cheese and place under broiler for a few minutes until cheese brown and bubbling. 



  1. This is definitely a Lactaid worthy recipe ;)

  2. Potatoes taste much better with herbs and olive oil added.

  3. I agree..thanks for the comments ladies.