Description
Creamy with a decadent cheesy top, these Potatoes Au Gratin are a classic side perfect for the holidays or other gatherings.
Ingredients
Scale
- 1 tbsp butter, softened
- 3 lbs russet potatoes, scrubbed and sliced into 1/8 inch slices
- 2 & 1/2 cups whipping cream
- 2 shallots, peeled and thinly sliced
- 4 cloves garlic, finely minced
- 1 tbsp fresh thyme
- 1 tbsp kosher salt
- 1 tsp ground black pepper
- 1 tsp ground yellow mustard
- 3 ounces of shredded Swiss cheese
- 1 ounce grated Parmesan cheese
Instructions
- Preheat your oven to 350 degrees F, and prepare a 9-inch gratin or casserole dish by rubbing softened butter all over the inside.
- Heat a small sauce pan over medium low heat. Add cream, shallots, garlic, thyme, salt, pepper and mustard. Bring to a low simmer, stirring occasionally, and continue to simmer for about 15 minutes. Be sure to not let the cream come to a boil–you are aiming for a gentle simmer.
- Fan out the sliced potatoes and place into the baking dish. Try to avoid laying the potatoes flat in layers atop one another. Try instead to have the potatoes somewhat on edge in the casserole dish (see image in notes section below).
- Pour the cream mixture all over the potatoes, then cover the dish with foil and bake for about one hour, or until potatoes are tender when poked with a fork.
- Remove dish and foil. Sprinkle cheese over the top of the potatoes, then return to oven, uncovered, under the broiler for about 5 to 8 minutes, or until cheese browns.
- Remove from oven and let cool for 15 minutes before serving.
Notes
An example of how to place the potatoes for maximum presentation and yumminess:
