Herbed Potato Gratin

In by Southeastern Mills

  • Prep Time: 20m
  • Cook Time: 45m


  • 16 lb red potatoes, thinly sliced using a mandolin
  • 2 lb unsalted butter
  • 2 1/2 tbsp. cracked black pepper
  • 1/4 c Better Than Bouillon® Roasted Chicken Base
  • 1/4 c Better Than Bouillon® Roasted Garlic Base
  • 1/2 c freshly chopped thyme
  • 1/2 c freshly chopped rosemary
  • 2 lb shredded Parmesan cheese


  1. Preheat oven to 350°F. Grease standard muffin pans.
  2. Add pepper, Roasted Chicken Base, Roasted Garlic Base, thyme, and rosemary stir to combine.
  3. Add the sliced potatoes to bowl and toss.
  4. Stack potatoes in each muffin cup to the top. Press down and repeat until all potatoes are used.
  5. Cover the pan with aluminum foil. Place pan in oven and bake for 30 minutes.
  6. Carefully remove pan from the oven, remove the foil and let rest for 5 minutes.
  7. Preheat oven to 425°F.
  8. Remove each stack from the muffin pans and place directly onto a sheet pan, sprinkling parmesan cheese over the potatoes.
  9. Place the sheet pan into the oven and bake for 15 minutes more or until crisp.
  10. Carefully remove pan from oven and let rest for 5 minutes before serving.