Creamy scalloped potato gratin with garlic and rosemary

P1120576The only problem with this way of serving potatoes is that everyone wants second helpings. This really is the High-King of potato dishes. And in a land where the Spud is king, that really means something!



  • A microwave oven!
  • A 5-10cm deep dish that fits into the oven. If you have a small oven like mine, you might need to do 2 batches
  • A measuring jug
  • small pot to melt the butter
  • microwave-suitable cling film

INGREDIENTS:    Serves about 4 people..

  • 6-7 large potatoes, peeled, and kept in a bowl of cold water
  • 2-3 cloves of garlic, very finely chopped
  • 10-15cm long sprig of rosemary, leaves removed, very finely chopped.
  • 175ml  whipping cream
  • 50mls milk
  • 25g butter
  • salt and pepper


  • Combine the chopped garlic and rosemary, and put to one side P1120568
  • Mix the cream and the milk together.
  • Put the butter into the pot ready for melting
  • Slice the potatoes – as thin as you can, or if you have  a mandolin, now’s the day to dust it off.
  • Butter the dish.
  • Put the potato slices into the dish, they don’t have to be particularly neat, but do spread them evenly.
  • When half of the potatoes are in the dish, sprinkle 1/2 of the rosemary/garlic mixture over, and season well with salt and pepper.
  • Finish off the rest of the potatoes and finish with the last of the herb mixture and more salt and pepper.
  • Melt the butter, and pour it over the whole lot, then pour the cream/ milk over as well.
  • Cover with cling film, and stab it 3 or 4 times to let the steam out.


  • Put it into the microwave oven, and cook for 25-30 mins on MEDIUM
  • About 2/3rds of the way through the cooking time, check that the dish is cooking as planned.
  • When the time is up; the potatoes are soft and the liquid is reduced, allow it to sit for 5 minutes, and you can either serve it as it is, or put it into a 180° oven for about 10 mins to brown, or sprinkle with cheese and roast in the oven for 10 mins.
  • When you are ready to serve it, just cut it into slices, and wait for the compliments!


  • You can cook this in advance of dinner, cover with tin foil, and chill until needed. Give it 15 minutes covered at about 180 degrees, and then another 5-10 uncovered. If I’m doing this I tend to sprinkle some Parmesan over before I reheat it.
  • If the potatoes are smooth skinned – I use almost any variety for this dish – I tend to just give them a good scrubbing, and leave the skins on before slicing.
  • There are rarely any leftovers, but they’ll reheat in the microwave for you the next day, for a tasty ‘cook-treat’ lunch!

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

Posted in