Gratin La Raphaelle

La Raphaëlle Italian scalloped potatoes

Servings 4 to 6
Prep. 20 minutes
Cooking time 60 minutes


  • 15 ml (1 tbsp.) butter
  • 1 clove of finely chopped garlic
  • 907 g (2 lb) of La Raphaëlle de l’Île d’Orléans potatoes cut into thin slices
  • 25 ml (5 tsp) of Balatti Italian Bouquet*
  • 90 ml (6 tbsp.) butter
  • 250 ml (1 cup) of grated medium cheddar
  • 250 ml (1 cup) of 35% cooking cream


  1. Preheat the oven to 200°C (400°F).
  2. Place garlic in individual gratin dishes or an 8″×8″ dish.
  3. In a bowl, mix the milk with the Balatti Italian Bouquet*.
  4. Place a layer of potato slices in the dish. Season with salt and pepper. Top with 2 tbsp. of the Balatti Italian Bouquet* infused milk.  Add 2 tbsp. of grated cheddar.
  5. Repeat this step 4 times. For the fifth layer, pour the cream over the layers and top with the remaining cheese.
  6. Bake for 1 hour.

*Note: “Balatti Italian Bouquet” is a mildly spicy seasoning mix made from a gourmet blend of aromatic herbs reminiscent of aromas from an Italian countryside.

Source: Aliments du Québec

Oven roasted La Gabrielle de l’Île d’Orléans potatoes