This Organic Herby Potato Gratin is the perfect side dish for Christmas in July, Sunday roasts, dinner parties or festive entertaining. Layers of tender potatoes are infused with a rich blend of certified organic rosemary, thyme, oregano, garlic and nutmeg, then baked in a velvety herb-infused cream and topped with bubbling Gruyère and Parmigiano Reggiano.

One of the best things about this recipe is that it's mostly hands-off. Once it's in the oven, you can focus on preparing the rest of your meal or simply enjoy time with family and friends while the comforting aroma of organic herbs fills your home.

Made using the Planet Organic range of Australian Certified Organic herbs and spices, this gratin delivers pure, full-bodied flavour with no artificial additives, colours or fillers—just premium organic ingredients that let every bite shine. Whether you're serving it alongside roast lamb, beef, chicken or turkey, this rich and comforting potato bake is guaranteed to become a favourite at your table.

Credit: @mynutritioncreative  Shop with 15% off: MARIANNE15

SHOP ALL ORGANIC SPICES

Organic Herby Potato Gratin Recipe

Total Time: 1 hour 50 minutes

Servings: 10 servings

A creamy potato gratin layered with Planet Organic herbs and a vibrant green herby cream, finished with Gruyère, Parmigiano Reggiano and fresh chives.

Ingredients

Potatoes

• 1 tbsp butter, softened, for greasing

• 2kg white potatoes, skin on, thinly sliced (use a mandolin for even slices)

• 1 tbsp extra virgin olive oil

• 2 tsp Planet Organic Rosemary

• 1 tsp Planet Organic Thyme

• 1 tsp Planet Organic Oregano

• 2 tsp Planet Organic Garlic Granules

• Pinch of Planet Organic Nutmeg

• Pinch of sea salt flakes & Planet Organic Black Peppercorns

Herby Cream

• 500ml thickened cream

• 5 garlic cloves

• Pinch of Planet Organic Nutmeg

• Pinch of sea salt flakes & Planet Organic Black Peppercorns

• 1 handful fresh parsley

• 1 handful fresh basil

• 1 handful baby spinach (optional, for colour)

To Finish

• 1½ cups grated Gruyère cheese

• ⅓ cup finely grated Parmigiano Reggiano

• Fresh chives, finely chopped

Method

1. Preheat the oven to 190°C fan-forced. 

2. Grease a large shallow round Dutch oven or casserole
   dish with the butter.

3. Arrange the sliced potatoes in the dish. Drizzle with the olive oil, then season evenly with the rosemary, thyme, oregano, garlic granules, nutmeg, sea salt and black pepper.

4. Cover with a lid (or foil) and bake for 30 minutes.

5. Meanwhile, prepare the herby cream. Add the cream, garlic, nutmeg, salt, pepper, parsley, basil and baby spinach (if using) to a blender or food processor. Blend until completely smooth.

6. Remove the potatoes from the oven and pour the herb cream evenly over the top. Sprinkle over the Gruyère cheese.

7. Cover again and bake for a further 60 minutes, removing the lid for the final 30 minutes so the top becomes golden and bubbling.

8. Remove from the oven and rest for 10 minutes.

9. Finish with the Parmigiano Reggiano and fresh chives before serving.

Watch this recipe in video form here.