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Rosemary Potato Gratin

Rosemary Potato Gratin

Recipe Details

x 6 servings
Duration: 200 minutes


Quantity Ingredient
4 C.
Garlic Cloves
Rosemary Sprigs , leave roughly torn
Bay Leaves
10 C.
White Potatoes , peeled and thinly sliced
3 tbsp
Butter , softened
Salt and Pepper


  1. Preheat oven to 325F.
  2. Warm the milk, garlic, rosemary leaves and bay leaves in a saucepan set over a medium heat until just simmering.
  3. Strain the milk into a bowl; discard garlic and bay leaves but pick out the rosemary for use later on.
  4. Rinse the potatoes in a bowl of water and then drain and pat dry with paper towels.
  5. Grease a large oval or round baking dish with the butter and pour in some of the infused milk. Layer the potato slices into the dish in rows, seasoning generously between each layer and again on top.
  6. Pour over the rest of the milk and top with the reserved rosemary from step 3.
  7. Cover the dish with aluminum foil. Bake for 1 hour 20-30 minutes until the potatoes are very tender to the point of a knife.
  8. Remove the foil and return the dish to the oven for about 15 minutes to brown the top.
  9. Remove from the oven and leave to stand for 5 minutes before serving.
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