Potato and rosemary and radicchio gratin

Nellie Kerrison

June 13, 2023

Quick Dinners, Baking, Vegetarian, Salads and Vegetables, Gluten Free, Recipes, Main Dishes

A glorious and comforting potato gratin recipe that is taken up a notch or two with a few ingredient additions to become a delicious Potato and rosemary and radicchio gratin.

Potato and rosemary and radicchio gratin

In a world that seems to be moving too quickly, I feel it is more needed than ever to slow down and savour the joy of gathering. Whether it’s a cozy family dinner, a larger celebration, or a gathering with your favourite friends, these are the moments and memories that last a lifetime. It is very apparent that one of my favourite ways to nourish these bonds are through the shared experience of a delicious meal.

This recipe for potato and rosemary and radicchio gratin is comforting. It takes the humble potato centre stage, providing a creamy base and a hearty texture that perfectly complements the other ingredients.

I took this gratin up a notch by adding some radicchio. I know Radicchio can be a little polarising but trust me, it really works here. With its vibrant magenta leaves and slightly bitter taste, it brings a burst of colour and complexity to this delicious gratin. This underrated gem adds a layer of sophistication, balancing the creaminess of the potato and the aromatic touch of rosemary. Its presence serves as a reminder that embracing diversity can lead to truly delightful outcomes.

The magic of this potato and rosemary, and radicchio gratin lies not only in its flavour but also in the sense of togetherness it fosters.

Layer upon layer, the potato, rosemary, and radicchio create a symphony of flavours. The potatoes bathe in a rich and velvety sauce, each slice absorbing the aromatic dance of rosemary. The radicchio weaves its way through the dish, imparting a hint of bitterness that harmonizes with the other ingredients. As it bakes, the flavours meld and marry, creating a delightful medley of textures and tastes.

The magic of this potato and rosemary, and radicchio gratin lies not only in its flavours but also in the sense of togetherness it fosters. Picture the laughter around the table, the clinking of glasses, and the stories shared. With each bite, relationships are deepened, bonds strengthened, and moments become everlasting.

I would love for you to try this lovely potato and rosemary and radicchio gratin recipe. Embrace the joy of gathering, celebrate the humble potato, revel in the aromatic dance of rosemary, and savour the vibrancy of radicchio.

May this dish fill your home with warmth, love, and the power of bringing people together. Because, in the end, it is through food that we create cherished memories and forge connections that transcend time.

Cheers to the joy of togetherness!

Nellie

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Potato and rosemary and radicchio gratin

Potato, rosemary and radicchio gratin

This is a lovely gratin. Just as simple as a standard gratin but the radicchio and rosemary certainly take it up a notch.This potato, rosemary and radicchio gratin is heavenly served with a winter roast.

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Course: Main Course, Side Dish

Cuisine: French

Prep Time: 10

Cook Time: 35

Servings: people

Calories: 485kcal

Author: Nellie Kerrison | Relish Mama

Cost: $12

Equipment

1 Baking dish
1 Oven

Ingredients

300 ml thickened cream
125 ml milk
2 garlic cloves peeled and finely diced or sliced
2 rosemary sprigs (large sprigs) leaves picked and chopped
800 g potatoes sliced thinly *
½ head radicchio larger leaves roughly torn
½ cup freshly grated parmesan
Sea salt
Freshly cracked black pepper

Instructions

Preheat oven to 180oC.
Lightly grease a 30 cm ovenproof dish (round, oval or square is just fine)
Arrange half of the potatoes in the base of the dish.
Place the cream, milk, garlic, and rosemary into a small saucepan over low heat and gently bring to a boil. Season with sea salt and freshly cracked black pepper. Once it has come to a boil, remove from the heat, and carefully pour half of this mixture into the prepared baking dish on top of the potatoes.
Top this with half of the torn radicchio and half of the parmesan.
Arrange the remaining potatoes on top and then pour in the rest of the warm milky mixture. Cover with the last of the radicchio and parmesan. Season with sea salt and freshly cracked black pepper.
Bake for 35 minutes or until the surface is golden.

Notes

*Use a mandolin, if you have one, to slice the potatoes thinly and evenly. If you do not have a mandolin, slice thin by hand and be sure to test that the potato is cooked and tender before removing it from the oven.

*For general reference - One medium-sized potato weighs approximately 200g.