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Creamy Herbed Potato Gratin

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Prep: 10 min. •  Cook: 30 min. •  Serves: 4-6


  • 24 oz. "1 bite" Tasteful Selections™ potatoes
  • Salt and pepper
  • ½ c. half and half
  • ½ c. milk, plus more to cover, if necessary
  • 2 tbsp. butter
  • 1 sprigs each fresh thyme, sage and rosemary (or ¼ tsp. of each dried herb)
  • 9 garlic cloves, smashed
  • 1 tbsp. cornstarch
  • 2 tbsp. water
  • ⅛ c. grated parmesan cheese


Preheat the oven to 425-degrees.

Halve the potatoes and toss them into a large, greased baking dish. Season with salt and pepper.

In a small saucepan, add the half and half, milk, butter, herbs and garlic. Bring to a simmer over medium heat. Cook for about 5 minutes.

While the cream is coming to a simmer, combine the cornstarch and water in a small mixing bowl. Add the cornstarch mixture to the cream and continue stirring.

Pour the hot milk mixture through a strainer over the potatoes and discard the herbs and garlic.

Cover the dish and microwave for 5 minutes on high. Uncover and sprinkle parmesan cheese evenly over the top of the potatoes. Re-cover and place in oven.

Bake for 25 minutes or until the potatoes are tender and the top begins to brown. Keep warm until ready to serve.