Skip to main content
Contact Us About Us
Where to Buy
Brown Butter & Herb Potato Spiral Bake

Brown Butter & Herb Potato Spiral Bake

Jump to Recipe
Preparation Time
1 h
No.of Servings
6
Level of Difficulty:
Jump to Recipe

A holiday-inspired twist on classic potato gratin, featuring crispy McCain Craft Beer Battered Potato Slices arranged in a beautiful spiral with a rich brown butter, thyme and Gruyère cheese sauce. Golden edges and creamy, savoury flavours make this an inviting addition to the holiday table.

Ingredients

  • 2 bags McCain Craft Beer Battered Potato Slices
  • ¾ cup heavy cream
  • ½ cup whole milk
  • 1 bay leaf
  • 2 fresh thyme sprigs, plus additional thyme for garnish
  • ½ tsp Dijon mustard
  • ½ tsp kosher salt, or to taste
  • ¼ tsp freshly ground black pepper
  • 1 tbsp unsalted butter
  • ½ shallot, finely minced
  • 1½ tsp minced garlic
  • ¾ cup freshly grated Gruyère cheese
  • ⅓ cup freshly grated white cheddar cheese
  • Butter, for greasing the baking dish
  • Flaky salt, for finishing (optional)

Directions

  1. Prepare the potato slices: Prepare the McCain Craft Beer Battered Potato Slices according to the oven instructions on the package, arranging them in a single layer on baking sheets until golden and crispy. Continue with the sauce and assembly as directed, then return the assembled dish to the oven at 400°F (204°C) for the final bake.
  2. Infuse the cream: While the potatoes cook, combine the heavy cream, whole milk, bay leaf and thyme sprigs in a small saucepan over medium-low heat. Warm gently until steaming, without boiling. Remove from the heat, discard the bay leaf and thyme sprigs, and stir in the Dijon mustard, kosher salt and black pepper.
  3. Brown the butter: In a separate saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until golden brown and fragrant.
  4. Cook the aromatics: Add the minced shallot to the brown butter and sauté for 2–3 minutes, until softened. Stir in the garlic and cook for an additional 30 seconds, until fragrant.
  5. Prepare the cheese sauce: Slowly pour the infused cream mixture into the saucepan with the brown butter, shallot and garlic. Reduce the heat to low and gradually stir in the Gruyère and white cheddar until melted and smooth. Do not boil.
  6. Assemble the spiral: Lightly butter a shallow, oven-safe baking dish, approximately 10–12 inches in diameter. Arrange the cooked potato slices upright in a tight spiral, beginning at the outer edge and working toward the center.
  7. Add the sauce: Slowly pour the cheese sauce between the potato slices, allowing it to settle around the lower half of the spiral. Keep the upper portions exposed to help preserve their crispy texture. Depending on the depth of the dish, you may not need all the sauce.
  8. Finish in the oven: Preheat the oven to 400°F (204°C). Transfer the assembled dish to the oven and bake uncovered for approximately 8–12 minutes, until the sauce is bubbling and the exposed potato edges are golden.
  9. Rest and serve: Remove from the oven and let rest for 3–5 minutes. Garnish with fresh thyme and flaky salt, if desired. Serve warm.

Notes

  • Alternative Air Fryer Method: Preheat the air fryer according to the McCain Craft Beer Battered Potato Slices package instructions. Arrange the frozen potato slices in a single layer in the basket without overcrowding. Air fry according to package directions until golden and crispy, working in batches as needed.