Creamy Herbed Potato Gratin
Share this recipe with others: Tweet
Prep: 10 min. • Cook: 30 min. • Serves: 4-6
- 1 ½ lbs. Biggins® potatoes, scrubbed, peeled and cubed
- Salt and pepper
- ½ c. half and half
- ½ c. milk, plus more to cover, if necessary
- 2 tbsp. butter
- 1 sprigs each fresh thyme, sage and rosemary (or ¼ tsp. of each dried herb)
- 9 garlic cloves, smashed
- 1 tbsp. cornstarch
- 2 tbsp. water
- ⅛ c. grated parmesan cheese
Preheat the oven to 425-degrees.
Halve the potatoes and toss them into a large, greased baking dish. Season with salt and pepper.
In a small saucepan, add the half and half, milk, butter, herbs and garlic. Bring to a simmer over medium heat. Cook for about 5 minutes.
While the cream is coming to a simmer, combine the cornstarch and water in a small mixing bowl. Add the cornstarch mixture to the cream and continue stirring.
Pour the hot milk mixture through a strainer over the potatoes and discard the herbs and garlic.
Cover the dish and microwave for 5 minutes on high. Uncover and sprinkle parmesan cheese evenly over the top of the potatoes. Re-cover and place in oven.
Bake for 25 minutes or until the potatoes are tender and the top begins to brown. Keep warm until ready to serve.