These luxurious Potatoes au Gratin, baked in a rich sauce with cream, cheese, and a hint of garlic are the perfect side dish for almost any meal.
Prep Time 20 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 12servings
Ingredients
2 ½poundsrusset potatoes
1large garlic clovecrushed and peeled
1tablespoonbuttersoftened
salt and pepper
1 ½teaspoonschopped fresh thyme
1 ½teaspoonschopped fresh rosemary
¼cupGruyere cheese
¼cup Parmigiano-Reggiano cheesefreshly grated
1 ½cupsheavy cream
Instructions
Preheat the oven to 350. Place an oven rack in the top position.
Peel the potatoes. Slice them crosswise into about 1/8 to 1/4 inch thick slices.
Use the flat side of a knife to crush the garlic clove(s). Firmly rub the crushed garlic on the inside surfaces of a 10-inch gratin dish or small baking dish. Then, rub the inside of the dish with the butter.
Drain and pat dry the potato slices. In the bottom of the gratin dish, arrange one layer of potatoes in an overlapping manner. Add a good sprinkle of salt and ground pepper, along with a little of each of the herbs and some of each kind of cheese.
Make two more layers with the potato slices, salt, pepper, herbs, and cheese. End with the last of the two cheeses.
Carefully drizzle the cream around the sides of the dish. Don't pour it over the top. You don't want to move the cheese that's on top.
Place the dish, uncovered, on the top oven rack and bake for 1 hour to 1 hour, 15 minutes or until the cream has been absorbed by the potatoes and the top is crisp and brown.
Let stand for 15 minutes before serving.
Notes
You'll have the best results with russet potatoes.
To make ahead: You can make this recipe a day in advance, cool it completely, refrigerate it and reheat the next day.
Reheat in a 325-degree oven for about 20 minutes or until warmed through.
Storage: Store leftovers tightly covered in the refrigerator for up to three days.