I mean I definitely will need my mashed potatoes at the dinner table, however, I thought it would be fun to mimic those apple rose tarts I always see on Pinterest and Instagram but with potatoes…and then add a bunch of cheese!
Things you need for this recipe: a mandolin slicer and a circular casserole dish OR a circular cast iron pan.
Potato Gratin Rose Tart
- 1/2 cups Parmigiano-Reggiano cheese finely grated
- 3/4 cups Fontina cheese finely grated
- 1 1/2 cups heavy cream
- 2 cloves garlic minced
- 2 tablespoons Fresh parsley chopped
- 1 teaspoon thyme fresh or dried
- Kosher salt
- Black pepper
- Butter about 1-2 tablespoons
- 6-8 russet potatoes try to pick ones that have an even shape; you may need less or more depending on the size of your dish so I recommend buying more than you think you need
Preheat oven to 400 degrees. Peel potatoes and slice evenly – I highly recommend using a mandolin slicer for this – about 1/8-inch thick.
Combine the cheeses and transfer ¼ to a separate bowl and set aside. Add the cream, garlic, parsley, and thyme to the cheese mixture. Season generously with salt and pepper. Add in potatoes and combine with your hands so that the mixture gets in between each slice of potato.
Coat a cast iron pan or circular casserole dish with butter. Start by placing potatoes all around the edge with about 1/3 of each potato overlaying the one before. Once the first row is complete, continue to work toward the center of the dish, overlapping each slice. You want the slices to be fairly upright to get the best visual appearance.
Pour some of the excess cream and cheese on top of the potatoes so that it comes up about halfway up the dish. Cover the dish with aluminum foil and bake in the oven for 30 minutes. Remove the foil and bake for about 30 minutes or until the top begins to brown. Sprinkle your set aside cheese on top and bake for about 30 additional minutes or until the cheese is golden brown. Let it rest for a few minutes before serving.