Ristorante Tuscany's Savory Herbed Potato Gratin
This roasted potato gratin is from Ristorante Tuscany in The Woodlands. We love how it all comes together like a beautiful holiday ornament.
Ingredients
- 2 sticks butter
- 1 garlic clove minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon fresh sage, chopped
- Salt and freshly ground pepper to taste
- 2 pounds russet potatoes 1 kg
- ½ onion thinly diced
Instructions
- Preheat an oven to 375°F. Butter an 11-inch round dish.
- In a large saucepan over medium heat, combine the butter, clove, rosemary, thyme, sage, salt, and pepper. Cook until onions are soft.
- Peel the potatoes. Cut the potatoes into slices and stir the potatoes into the butter mixture.
- Arrange some of the potato slices, partially overlapping, on the bottom of the prepared dish. Sprinkle generously with salt and pepper. Baste with herbed butter mixture. Continue to stack the potatoes and baste with the butter mixture.
- Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a sharp knife, about 45 minutes. Remove the foil and bake until golden brown (about 10 minutes more). Let rest. Use a spatula to cut and serve immediately.
Notes
Recipe is provided courtesy of Ristorante Tuscany, The Woodlands Waterway Marriott Hotel & Convention Center.
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