This potatoes au gratin recipe is perfect for cozy comfort food during the colder fall and winter months. The best part? It can be baked during the day and warmed up for dinner. This recipe is also making its way onto my Thanksgiving guide and might even find a spot on the Christmas menu too - it's that good.
Ingredients:
5-6 medium potatoes, peeled and thinly sliced (I use a mandoline slicer)
1 cup heavy cream
2-3 strings of thyme
1 garlic clove
6 oz (~1 cup) Gruyère cheese
6 oz (~1 cup) cheddar cheese
Butter - about half a stick
Aluminum foil
Step 1 - Slice the potatoes into thin circles. I use a mandoline slicer (this is the one I have), but a knife works too. Grate the cheese and set aside.
Step 2 - In a small pot, combine the cream, garlic, and thyme. Slowly simmer for about 5 minutes, then turn off the heat.
Step 3 - Grease a baking pan with butter. Begin layering the potatoes, adding about 1/3 of the total amount at a time. Pour a portion of the cream sauce over each layer through a strainer, then add some cheese, a sprinkle of salt, and small pieces of butter. Repeat this process two more times or until all the potatoes are used. Reserve about 1/2 cup of cheese and a few tablespoons of the cream sauce for the top layer.
Step 4 - Preheat the oven to 425°F. Tightly cover the pan with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and crispy. Let it rest for at least 10 minutes before serving.
Tip: Every oven is different, so keep an eye on your gratin as it bakes.
Video step-by-step guide below.
Comments