by Zars Kitchen Admin

THE MOST EPIC and crowd pleasing side dish made in my stunning @lecreusetuk dish… seriously indulgent, so cheeeesy and creamy, just the prefect addition to your Christmas roast!  

So simple to make using only a handful of ingredients… Sliced potatoes layered with grated cheese, chopped rosemary, truffle powder or sliced truffles form a jar.  The creamy sauce is made with stock, sour cream, garlic and more rosemary… just poured over the potatoes and baked in the oven… wonderfully buttery soft on the inside and perfectly golden and crispy on top… how easy is that??

The truffle is optional of course but just adds a little bougieness! (love that word!)


Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 150ml Chicken or vegetable stock
  • 150ml Sour cream
  • 2 tbsp Rosemary fresh, chopped fine
  • 4 Garlic cloves, crushed
  • Sea salt flakes and black pepper
  • 1 kg Potatoes, peeled, thinly sliced
  • 150g Extra mature cheddar with black truffle, grated *can substitute with your choice of hard cheese
  • 2 tsp Truffle powder or sliced jarred truffles (optional)


  1. Preheat the oven to 180C
  2. In a small saucepan on medium high heat add the stock, sour cream, rosemary and garlic, bring to a boil, season and set aside
  3. In a heavy based oven dish place about 1/4 of the potatoes on the bottom, then add 1/4 of the grated cheese, 1/4 of the rosemary and 1/4 of the truffle powder (if using)
  4. Repeat the layering once more and finish with a layer of potatoes on top and a final dusting of truffle powder (if using)
  5. Add the stock mixture over the potatoes then cover the dish tightly with foil and bake in the oven for 1 hour
  6. Remove the foil, increase the oven temperature to 200C and bake for a further 30-40 minutes until bubbling and golden
  7. Set aside for 10 minutes to set a little and serve hot garnished with some rosemary sprigs
  8. Enjoy!
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