Potato Herb Gratin

  • Yield: 6 servings


3tablespoons olive oil
6cloves thick garlic, chopped
2cups thinly sliced onions
-- Salt and pepper to taste
2tablespoons chopped fresh thyme
2tablespoons chopped fresh rosemary
-- Olive oil for brushing
2pounds Yukon Gold potatoes, peeled and cut into 1/2-inch-thick rounds
1teaspoon salt
3/4teaspoon coarsely ground pepper
6slices thick Swiss cheese
6ounces shaved Parmesan cheese
1 1/2cups milk
2ounces shaved Parmesan cheese
-- Dash of chopped fresh Italian parsley


  1. Preheat the oven to 425 degrees. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the garlic and onions. Sprinkle with salt and pepper. Saute for 8 minutes. Add the thyme and rosemary. Saute for 2 minutes. Set aside.
  2. Brush a baking dish with olive oil. Arrange half of the potatoes in an overlapping pattern in the dish. Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Top with half of the onion mixture, four slices of Swiss cheese and 3 ounces of the Parmesan cheese. Continue layering with the remaining potatoes. Pour the milk over them. Continue layering with the remaining onion mixture, salt, pepper, Swiss cheese and Parmesan cheese.
  3. Bake, covered with foil, for 35 minutes. Bake, uncovered, for 15 minutes longer or until tender and golden brown. Turn off the oven. Top with 2 ounces Parmesan cheese. Leave in the oven for 3 minutes. Let stand for 10 minutes. Garnish with parsley.

Recipe reprinted with permission from the Junior League of Greater Fort Lauderdale, Inc., Paradise Servied, South Florida's Culinary Destination (Junior League of Greater Fort Lauderdale, Inc., 2009)