Sides That Won't Be Sidelined: Potatoes Au Gratin
It’s almost the big day! You’ve definitely reserved your bird, picked up an All-American Six Pack from Wine & Spirits, and you’re pretty sure you understand how to host far-flung relatives on Zoom without accidentally muting yourself this time. You just have to wonder: Have you made enough sides?
Head Chef Andrew thinks not! Try his recipe for potatoes au gratin for a side with more presence—and if you’re looking for a flavorful twist, you can swap out half the potatoes for celeriac. (It’s one of our favorite tricks for disappearing latkes!)
Let's Get Cooking!
Potatoes Au Gratin
3lb Yukon Gold potatoes, peeled and sliced thin
1 1/2 cups heavy cream
3 cloves garlic, minced
1/4 cup butter, melted
2 cups Gruyere cheese, grated
3/4 cup Parmesan cheese, grated
1 tbsp fresh thyme leaves, chopped
1 tsp salt
1/2 tsp black pepper
Preheat the oven to 350 degrees. In a baking dish, grease with 1 tbsp melted butter. Mix together butter, cream and garlic.
Layer potatoes, shingling slightly to form a solid base. Pour 1/3 cream mixture over and season with 1/3 salt, pepper and thyme. Sprinkle with 1/3 of Parmesan and Gruyere. Repeat twice but on the final layer, do not add the cheese.
Cover with foil and bake for about 1 hour, checking for doneness with a knife or cake tester. Once tender, remove foil, increase oven temp to 400, add remaining cheese and bake for 10-15 minutes until bubbly and golden brown. Cool for at least 1 hour before serving.