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  • Writer's pictureMike Roberts

Herbed Potato Gratin



5 Tbsp. unsalted butter

1 garlic clove, minced

4 Tbsp. cornstarch

1 tsp. kosher salt

½ tsp. pepper

2 cups whole milk

2 cups shredded white Cheddar, divided

1 Tbsp. fresh rosemary, finely chopped

½ Tbsp. fresh thyme, finely chopped

5 cups thinly sliced Yukon Gold potatoes


Preheat oven to 350° F. Coat a 2-quart baking dish with cooking spray. In a large pot, melt butter over low heat. Stir in garlic and cook for 1 minute. Whisk in cornstarch, salt and pepper until smooth. Gradually add milk and cook until thickened, about 3-5 minutes, stirring constantly.

Remove from heat and stir in 1½ cups of cheese, rosemary and thyme. Add potatoes and stir to combine.

Transfer to baking dish and sprinkle with remaining cheese. Cover and bake for 30 minutes. Uncover and bake an additional 30-45 minutes, or until potatoes are tender and top is golden brown.

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