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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Servings: 4 people
Calories: 485kcal
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.
Nutrition
Calories: 485kcal | Carbohydrates: 41g | Protein: 11g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 264mg | Potassium: 995mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1288IU | Vitamin C: 40mg | Calcium: 228mg | Iron: 2mg