Monte-Bellaria Potato Lavender Cheese Gratin

Looking for an easy, yet showy side dish for your special event?  This old Swiss recipe makes a super flavorful potato dish that goes with almost any meat dish.  We add a modern twist by using our Monte-Bellaria Lavender Herb Salt to add a special dimension to the flavor.  The fragrance while baking is out-of-this-world.


2 pounds         Yellow (waxy) Potatoes
2 tsp                 Monte-Bellaria Lavender Herb Salt
½ cup              Butter, Unsalted
1 cup                 Heavy Cream
½ pound          Gruyere Cheese, Grated


For Serving:

1 tsp                 Monte-Bellaria Sonoma Extra-Virgin Olive Oil



  1. Pre-heat the oven to 375°F.
  2. Grease a 2-1/2 quart casserole well (use one with a glass lid).
  3. Slice the potatoes (no need to peel) into ½ inch disks and stand them so that they arrange in a vertical orientation.
  4. Sprinkle the potatoes with Monte-Bellaria Lavender Herb Salt and let sit for about 20 minutes.
  1. Dot the tops of the potatoes with small dabs of the butter.
  2. Pour the heavy cream over the mixture to coat. The top rims of the potatoes will be showing.
  3. Cover the casserole and bake at 375°, for 1 hour.
  1. Uncover the casserole and add the grated cheese.
  2. Return to oven and bake (uncovered) another 15 to 20 minutes until the potatoes are done and the cheese is brown and bubbly.
  3. Drizzle the top with olive oil and serve hot.

Serves: 6

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