Peel and thinly slice potatoes with a mandolin or sharp knife. Set aside once finished.
Add other ingredients
Combine 500ml of double cream and 500ml of milk into a large saucepan. Season with salt and pepper and heat on low until the mixture reaches a low simmer.
In an ovenproof dish, spread a layer of potatoes. Ladle over a portion of your cream mixture and sprinkle with a handful of cheese.
Repeat for the second and third layer until you run out of mixture.
Scatter your remaining cheese on top and bake for 45 minutes or until the cheese is bubbling and potatoes are nice and browned.
What can you add to this recipe?
Growing your own potatoes was the hard part, if you want to add a little flair to your food try infusing your cream and milk mixture with cloves of garlic and fresh herbs. Just add them to the mixture and discard once they’ve reached a simmer. This will bring a completely new flavour to your dish and show the versatility of homegrown herbs.
How long can you store this dish?
Portion and store potato gratin leftovers in a sealed container which can be frozen for up to 2 weeks. Alternatively, you can also store them in the dish they were baked in but ensure to cover tightly with aluminium foil. Heat through thoroughly in the oven before eating.
Nothing says crowd-pleaser like a dish of crispy roast potatoes. With the holiday season on the horizon, these tasty, rosemary roast potatoes are the perfect dish for bringing the family together for an unforgettable meal.
Time: 1 hour
You will need:
Roasting oven dish
13 Maris Piper potatoes (Red, Russet or Yukon Gold also work)
1 teaspoon baking soda
60 ml extra-virgin olive oil
1 tbsp – garlic cloves, crushed.
1 tbsp – freshly chopped rosemary
1 tbsp – freshly chopped parsley
Pinch of salt
Fresh ground black pepper
Pinch crushed chilli flakes
Preheat oven to 220°C.
Bring to a boil
Fill a large pot with water and bring to a boil. Add in salt, baking soda, and potatoes, and stir.
Reduce heat to a simmer, and cook for 10 minutes after returning to a boil. Check the potatoes are cooked by piercing the potatoes with a fork. If they are easily pierced, they’re done.
Fry up the herbs
Combine olive oil, rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
Coat the potatoes
Strain the oil over the potatoes. Add salt and pepper to taste, and mix. Shake the pot that the potatoes are in to loosen the outer layer of the potatoes. This will ensure extra crispiness.
Transfer potatoes to a large baking sheet and roast for 30-35 minutes.
Once your potatoes have browned and are nice and crisp, they’re ready to take out of the oven. Transfer to a bowl and season with more rosemary, salt and pepper.
What are the best potatoes for roasting?
You can use ANY kind of potato for roasting! From white potatoes, red potatoes, baby potatoes, russets, to roasted sweet potatoes, whichever potato you choose will make for delicious roasties.
What goes with roast potatoes?
Roast potatoes are a staple side dish for many meals. These mouth-watering rosemary roast potatoes pair perfectly with a roast joint (beef, lamb), roast chicken, grilled fish, as well as roasted vegetables.