Creamiest Potatoes Au Gratin
Potatoes au Gratin
Au Gratin potatoes have previously had a bad reputation for being a little difficult to master...this recipe is not only delicious, but very easy to make.
- Author
- Marguerite
- Prep Time
- 20 minutes
- Cook Time
- 60 minutes
- Servings
- 6
- Category
- Sides
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 Tbsp garlic puree
- 2-3 sprigs fresh thyme
- salt and pepper
- 8 medium size Yukon Gold potatoes, about 3 pounds
- 2 cups shredded gruyere cheese
- ½ cup shredded parmesan
Directions
- Preheat oven to 350º. Butter the inside of an 11” round deep tart pan (or any baking dish with an approximate capacity of 1 ¾ quarts). Set aside.
- In a medium saucepan, combine the cream, garlic, thyme, salt and pepper. Bring to a simmer and turn off heat. Transfer to a large bowl and cool slightly.
- Using a mandolin or a sharp knife, slice potatoes ¼ thick. Transfer potatoes to the cream mixture and toss to combine. This ensures the potatoes are thoroughly coated on all sides.
- Starting from the outside, begin to layer the potatoes in a spiral formation. Potatoes should overlap most of the way and stand slightly upright in the dish. Pour the cream mixture over the top. Top with grated gruyere, then the parmesan.
- Bake, uncovered, approximately 30-45 minutes, until the potatoes are fork tender. If the top starts to brown too much, cover lightly with foil. If the top isn’t browned enough by the time the potatoes are done cooking, place the finished dish under the broiler for a few minutes.
- Cool for 10-15 minutes before serving directly from the baking dish.