Potatoes Au Gratin

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introduction

Potatoes Au Gratin is a classic dish that everyone loves. It features layers of thinly sliced potatoes baked in a creamy sauce with cheese. This dish is perfect for family gatherings, holiday dinners, or just a cozy night in.

Why make this recipe

Making Potatoes Au Gratin is worth it because it’s delicious, comforting, and easy to prepare. The combination of creamy potatoes and melted cheese creates a rich and satisfying side dish that pairs well with almost any meal. Plus, it’s a great way to impress your guests with a homemade treat.

How to make Potatoes Au Gratin

Ingredients:

• 1 shallot, peeled, quartered
• 4 garlic cloves, peeled, smashed
• 2 cups heavy cream
• 2 cups whole milk
• 2 to 3 thyme sprigs, plus 1 1/2 teaspoons fresh thyme leaves, divided
• Unsalted butter, for greasing
• 2 1/2 pounds Yukon Gold potatoes (about 5 medium)
• 1 tablespoon kosher salt
• 6 ounces Gruyère, coarsely shredded (about 1 1/2 cups), divided
• 2 ounces Parmesan, finely shredded (about 1 cup), divided

Directions:

1. In a large pot over medium-high heat, bring the shallot, garlic, cream, milk, and thyme sprigs to a simmer. Remove from heat, cover, and let steep for 30 minutes.
2. Meanwhile, arrange a rack in the center of the oven and preheat it to 350°F. Grease a 13″ x 9″ baking dish with butter. Peel and slice the potatoes into 1/8″-thick slices (a small handheld mandoline works well for this).
3. Strain the cream mixture through a fine-mesh sieve into a large bowl, then return it to the pot and discard the solids. Stir in the salt, then add the potatoes. Bring to a simmer and cook over medium-high heat, stirring occasionally, until just tender, about 4 to 5 minutes.
4. Pour one-third of the potato mixture into the prepared dish. Top it with one-third of the Gruyère and one-third of the Parmesan. Sprinkle with 1/2 teaspoon of thyme leaves. Repeat the layers once more. Finish by topping with the remaining potato mixture (making sure to add all the cream), Gruyère, and Parmesan, using 1/2 teaspoon of thyme for later.
5. Bake the potato gratin until golden brown on top and bubbling, about 40 to 50 minutes. Top with the reserved thyme.

How to serve Potatoes Au Gratin

Serve Potatoes Au Gratin hot as a side dish. It pairs great with roasted meats or a fresh salad. For extra flavor, you can sprinkle some fresh herbs on top before serving.

How to store Potatoes Au Gratin

If you have leftovers, let the dish cool and store it in an airtight container in the fridge. It will keep for about 3 to 4 days. Reheat in the oven until warmed through before serving again.

Tips to make Potatoes Au Gratin

• Use a mandoline for even slicing of potatoes.
• Experiment with different cheese varieties for unique flavors.
• Make sure to slice the potatoes evenly to ensure they cook uniformly.

variation

You can add other vegetables like spinach or mushrooms to the layers for extra taste. For a twist, try adding cooked bacon or ham in between the layers.

FAQs

1. Can I prepare Potatoes Au Gratin ahead of time?
Yes, you can prepare it a day in advance. Simply cover it and store it in the fridge. Bake it just before serving.

2. Can I use different types of potatoes?
While Yukon Gold potatoes are best for this recipe, you can use other varieties like Russets. Just be aware that cooking times might vary.

3. Is it possible to make this dish gluten-free?
Absolutely! This recipe is already gluten-free, as it does not call for any flour or gluten-containing ingredients.