Old-Fashioned Potato Gratin

Garlic and rosemary infused cream sauce make this a crowd favorite. Perfect for your next dinner or party. The sauce is lightened by reducing the heavy cream with 2% milk and broth.

2 tablespoons unsalted butter, divided
2 teaspoons garlic paste, divided (I use Gourmet Garden’s Stir-In-Paste )
1 1/2 cups 2% milk
1/4 cup heavy whipping cream
1/4 cup vegetable broth
1-2 large sprigs fresh rosemary
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds Yukon Gold potatoes (about 5 potatoes)
2 cups grated Gruyere Swiss cheese
Optional: 2 tablespoons unsalted butter
Optional: 1/2 cup Panko breadcrumbs

View the full recipe at The Wimpy Vegetarian →