Having the perfect recipe for Potatoes Au Gratin means you'll never be at a loss for the perfect side dish to serve, whether it's an elegant dinner party or a weeknight family dinner. Use a mandoline slicer to quickly cut thin, perfectly uniform slices of potato, and cover the dish during the majority of the cooking time to ensure a tender, creamy texture. This Potatoes Au Gratin recipe calls for fresh thyme, but you can also use dried herbs. For a special touch, drizzle the dish with 1 teaspoon of truffle oil when you remove the aluminum foil.
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
- 1 cup whole milk
- 3/4 cups heavy cream
- 2 teaspoons fresh thyme, leaves only
- 1 clove garlic, halved lengthwise
- 2 tablespoons butter, melted
- 2 1/2 pounds Yukon Gold potatoes
- 2 tablespoons grated parmesan cheese
Preparation:
- Preheat oven to 350˚F. In a small saucepot, combine the milk, heavy cream and thyme. Bring to a simmer over medium-low heat, and simmer for 10 minutes. Meanwhile, rub the inside of a 9-by-12-inch rectangular ceramic casserole pan with the garlic, pressing hard to release juices. Brush the inside of the pan with melted butter.
- Peel potatoes and, beginning with the narrow end of the potato, thinly slice on a mandoline slicer into 1/8-inch thick rounds. As you finish slicing each potato, arrange the slices in the pan in overlapping rows. When the entire pan is covered with a layer, ladle a spoonful of the milk mixture over the layer just to cover. Repeat with remaining potatoes and milk mixture. Top with the remaining milk mixture and sprinkle evenly with parmesan cheese.
- Cover dish with aluminum foil and place on a sheet pan to catch drips. Place in the oven and bake for about 1 hour, covered. Remove foil and bake an additional 10 to 15 minutes, until top is lightly browned.
- Cut into squares and serve.
This potatoes au gratin recipe makes 8 servings.
