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Sides That Won't Be Sidelined: Potatoes Au Gratin

  11/17/2020 at 20:21 pm

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!) 

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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.
 

By The Greene Grape
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