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Gratin with White with Chili, glazed potatoes & parma ham

Gratin with White with Chili, glazed potatoes & parma ham

4 servings

Potatoes have never been this tasty - our recipe for gratin with soft white chili cheese, glazed potatoes, parma ham & rosemary packs your potatoes with huge flavours and cheesy goodness. This dish is rich, sweet, salty, spicy, savoury and aromatic, and it’s bound to bring some excitement to your dining table.

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  • 800 g washed potatoes with the peel, cut into wedges
  • 12 - 14 slices good parma ham, sliced ​​lengthwise
  • 2 tbsp olive oil
  • salt
  • pepper
  • 1 red onion cut into boats
  • ½ tbsp fresh rosemary
  • ½ cup maple syrup
  • 1 tbsp white wine vinegar
  • Castello® White with chili



1. Preheat oven grill to 200C.

2. Put the potatoes in a pot with water and salt. Boil the potatoes for about 5-8 minutes. Take up the potatoes, dry them and let them cool.

3. Roll each potato with Parma ham and group them in an ovenproof dish with red onions. Drizzle with olive oil and sprinkle with salt and pepper. Grill the potatoes for 20 minutes.

4. Cut the Castello Creamy white with Chili cheese into smaller triangles

5. Mix rosemary syrup and white wine vinegar and brush it over the potatoes (save a little of the mixture) and grill for another 10 minutes.

6. Spread the cheese on top of the potatoes - let the cheese roast with the gratin the last 4 minutes. Serve with the rest of the syrup.

7. Serve with grilled meats, such as chicken or steak.