Potato and Basil Gratin

Present on a bed of bitter greens and serve with a glass of white wine for a fine lunch.

Preheat oven to 375 degrees.  Cook the potatoes in a pot of salted boiling water for 10 minutes.  Drain and cool to room temperature.  Remove skins and cut into ¼ inch slices.

Arrange 1/3 of slices in a thin layer on bottom of a round 10” baking dish rubbed lightly with olive oil.  Sprinkle 1/3 of the basil over the potatoes.  Cover with ½ of the remaining potatoes and the remaining basil.   Top with the rest of the potatoes. 

Combine the cream and spices in a bowl.  Slowly drizzle the mix over the potatoes.  Bake for 1½ hours or until cream is thick and the potatoes are very tender.  Sprinkle cheese over the top and bake until the cheese is melted, about 5 minutes.  Remove from the oven, and let stand for 10 minutes before serving.


  • 2 medium boiling potatoes
  • 1 Tsp each salt, pepper, mace, and allspice
  • 2 cups fresh basil leaves
  • ¼ pound fontina or domestic provolone
  • 2 ½ cups heavy cream
  • cheese, grated
  • 1 TBS ground coriander seed


  • Cooking Time: 90 mins
  • Serves: 2
  • Difficulty Level: 3
  • Where To Cook: stove top, oven.

Saras Superb Herbs Plants Associated with Potato and Basil Gratin