Festive Italian Herbs Potato Gratin
Experience the essence of Italy during the holiday season with this Festive Italian Herbs Potato Gratin! Within this delightful dish, you will discover layers of flawlessly seasoned potatoes, melted cheese, and fragrant herbs that harmoniously combine to create a luxurious and heartwarming culinary experience!
Comes December, are you looking forward to open the very first box on your Advent Calendar?
Here is a little bit of History: “Like many others aspects of modern Christmas practices, the Advent Calendar is of German origin. From the early nineteenth century, at the latest, German Protestants began to mark the days of Advent either by burning a candle for the day or, more simply, marking walls or doors with a line of chalk each day.
A new practice of hanging a devotional image every day ultimately led to the creation of the first known handmade, wooden, Advent calendar in 1851.
Calendars filled with chocolate began to appear from the late 1950s around the time that they also began to spread around the world. Eisenhower is sometimes credited with the American popularization of them having been photographed while President opening them with his grandchildren”. (Credit: Doing History in Public)
Enjoy this delicious recipe and more with bon COOK’s Baking Sheet Large Bonmat (Shopping Link HERE). Please let me know how you like it. Bon Appétit!
Looking for some inspiration? For more Holiday/Christmas Recipes, click HERE! and for special Christmas Cookies and Bredele recipes, click HERE!
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Festive Italian Herbs Potato Gratin
Equipment
Ingredients
- 6 potatoes (Large | Russet)
- 12.70 oz (360 g) heavy cream
- 4 oz (115 g) Cheddar Mix Cheese (Shredded)
- 3 oz (85 g) Gruyère Cheese (Shredded)
- 3 Garlic Cloves (Chopped)
- Italian parsley (Chopped | A handful)
- Fresh Rosemary (Chopped | From about 3 stems)
- 1.94 oz (55 g) butter (Chunks)
- Sel Gris Mill (Season to Taste)
- Pepper Mill (Season to Taste)
Instructions
- Place your Large Round Mold on the top of your Medium Perforated Baking Sheet. Set Aside.
POTATO GRATIN PREPARATION
- Peel your potatoes and slice them on the thinnest setting of your Mandoline. NOTE: You may keep them in a large bowl of cold water so they don't turn grey.6 potatoes
- In a mixing bowl, whisk the heavy cream, cheddar mix and gruyère cheese together with the chopped garlic cloves, Italian parsley and fresh rosemary. Season with salt and pepper.12.70 oz heavy cream, 4 oz Cheddar Mix Cheese, 3 oz Gruyère Cheese, 3 Garlic Cloves, Italian parsley, Fresh Rosemary, Sel Gris Mill, Pepper Mill
- Drain the water from the sliced potatoes and add them to your cheesy herbs. Gently toss to coat so they do not break.
- First line a handful of potatoes at the bottom of your Round Mold. Then working with a few at a time, go all around into a circle and fill the center. Pour the remaining of the cream onto the potatoes. Add the chucks of butter. Cover with the Octagonal Bonmat.1.94 oz butter
BAKE!
- Preheat oven to 375F/190C. Bake for 40 minutes covered. Then, carefully remove the Octagonal Bonmat and continue to bake for an additional 30 minutes. (Every oven heats differently, monitor your gratin at the 1 hour mark). It is ready when the potatoes are cooked through.
- Once your Festive Italian Herbs Potato Gratin is out of the oven, let it cool down for about 15 minutes: This will allow the cheese to settle. When ready, serve it with your favorite main course. Bon Appétit & Happy Holidays!
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