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Scalloped potato gratin with rosemary and garlic

  • Author: Pip Payne
  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x


A fabulous alternative to roast potatoes, tasty and very pretty on the table!



  • 1.5 kg maris piper or King Edward potatoes
  • 3 sprigs fresh rosemary (leaves removed from stem and finely chopped)
  • 3 cloves garlic (peeled and finely chopped)
  • 250 ml vegetable or chicken stock
  • salt
  • Spray oil or low calorie cooking spray


  1. Preheat the oven to 180c
  2. Peel and thinly slice the potatoes. Wash under a running tap to remove excess starch.
  3. Spray the sliced potatoes with spray oil or cooking spray, and toss them together to coat fully
  4. In a ovenproof dish, create one layer of potatoes, overlapping, over the bottom of the dish. Cover with 1/3 of the stock and then sprinkle with 1/3 of the rosemary, and half of the chopped garlic
  5. Repeat the last step
  6. Do the final layer of potato, covering with stock, sprinkling with rosemary (not garlic as you don’t want it burnt) and spray the top with spray oil or cooking spray
  7. Pop onto the top shelf of the oven, and bake for 1 hour, until the potatoes are cooked through and it’s nicely browned on top.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour