Potato Gratin 
with Lemon Rosemary Topping

A classic gratin is a gorgeous addition to any holiday table. Ours has a crispy panko topping infused with lemon zest and rosemary.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Prep Time
40 min
Cook Time
60 min
100 min


  • 1 lemon, zested
  • 1/3 cup 
whole-wheat panko 
bread crumbs
  • 1/4 cup Parmesan cheese
  • 1 tbsp 
roughly chopped 
fresh rosemary
  • 2 tbsp 
organic unsalted 
butter, divided
  • 1 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp balsamic vinegar
  • 1 tbsp white whole-wheat flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup whipping cream (35%)
  • 1/2 cup whole milk
  • 4 
large white potatoes (NOTE: Avoid higher-starch potatoes like Russets that tend to fall apart after cooking.)
  • 1/2 tsp 
each ground black 
pepper and sea salt


  1. Preheat oven to 350°F. Mist a 9 x 9-inch baking dish with cooking spray and set aside.
  2. In a small bowl, combine lemon zest, panko, Parmesan and rosemary. Set aside.
  3. In a large saucepan on medium, melt 1 tbsp butter. Add onions and cook, stirring occasionally, until very soft and pale in color, 3 to 5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions begin to brown and start sticking to bottom of pan, 5 to 7 minutes more. Add garlic and cook until fragrant, about 30 seconds. Add vinegar; stir to coat.
  4. Push onions to one side and melt remaining 1 tbsp butter on other side. Add flour and cook, stirring frequently, until flour is golden, 1 to 2 minutes. Add broth and stir everything together, scraping up browned bits from bottom of pan. Add cream and milk and bring to a simmer until slightly thickened, about 30 seconds. Remove pan from heat; set aside.
  5. Peel potatoes and slice 1/8 inch thick with a knife or a mandoline. Place 2 tbsp sauce on bottom of prepared dish. Arrange half of potato slices in dish, overlapping slightly, and sprinkle with ¼ tsp each salt and pepper; cover with half of remaining sauce. Arrange remaining potatoes; sprinkle with remaining 1/4 tsp each salt and pepper and cover with remaining sauce. Cover dish with foil; place on a baking sheet. Bake until potatoes are tender, 45 minutes to 1 hour. Remove foil and sprinkle with panko mixture. Bake until panko is golden, about 15 minutes.

Nutrition Information

  • Serving Size 1/10 of gratin
  • Calories 204
  • Carbohydrate Content 29 g
  • Cholesterol Content 23 mg
  • Fat Content 8 g
  • Fiber Content 3 g
  • Protein Content 4.5 g
  • Saturated Fat Content 5 g
  • Sodium Content 158 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0.5 g

Trending on Clean Eating