Potato Gratin Recipe
Organic, biodynamic, organic wine, biodynamic wine, Australian wine, organic winery, Mudgee, regenerative agriculture, organic restaurant, regional produce
post-template-default,single,single-post,postid-20151,single-format-standard,bridge-core-3.1.2,ehf-template-bridge,ehf-stylesheet-bridge,qode-page-transition-enabled,ajax_updown_fade,page_not_loaded,,qode-title-hidden,qode_grid_1200,qode-theme-ver-30.1,qode-theme-bridge,wpb-js-composer js-comp-ver-7.2,vc_responsive,elementor-default,elementor-kit-16399

Potato Gratin Recipe

Comfort Cooking at its Best: Rosemary & Thyme Potato Gratin

Nothing says ‘home-cooked comfort meal’ quite like the humble potato, yet it doesn’t take much to elevate this staple ingredient to a whole new level. In fact herbs, cream & a stint in the oven will do the job in this case.

For our take on the classic potato gratin at The Zin House, we used organic Dutch Cream potatoes grown in our permaculture gardens in front of the restaurant (however any flavourful, starchy potato will work). We then paired this with slow cooked smoked Tinja beef. For those carb loving souls like us though, will know this stands on its own as a hearty side dish or vegetable based hero for any meal.

To cut out some of the work of this dish (pun intended) we suggest using a mandoline or food processor to thinly slice the potatoes if you have one, this ensures you’ll get that delicately layered, melt-in-your-mouth creation. Alternatively a sharp knife and steady hand should be able to do the job.

Typically gratins are topped with grated cheese or breadcrumbs, and although we don’t do that in this particular version below, for maximum indulgence we’re welcome to top yours with either (or both) if you so choose. This should be done once removing the coverings at the end, then putting it back in the oven to golden up for 5 or 10 minutes.


  • 1kg potato
  • 400ml cream
  • 2 garlic cloves
  • 3 sprig rosemary
  • 1 sprig thyme
  • Salt & pepper to season

Our Tips

This recipe can easily be made plant based by substituting the classic cream for your favourite alternative cream.


  1. Thinly slice the potatoes with a sharp knife or mandoline.
  2. Remove from the stems then chop the rosemary, thyme and garlic, and add it to the cream in a pot. Warm this mixture on the stove top, but don’t bring it to boil.  
  3. Line a large tray with baking paper, then start building layers with the sliced potatoes and the flavoured cream, seasoning every two layers. 
  4. Cover the top with baking paper then aluminium foil, and cook at 160 degrees for 40 minutes.