Updated: Nov 18
This potatoes au gratin recipe is perfect for cozy comfort food during the colder fall and winter months. The best part is that it can be baked during the day and warmed up for dinner. This recipe is also making its way onto my Thankgiving guide and might even find a spot on the Christmas menu too - it's that good.
5-6 medium potatoes, peeled and thinly sliced (I use a mandoline slicer)
1 cup heavy cream
2-3 strings of thyme
1 garlic clove
6 oz (~1 cup) Gruyère cheese
6 oz (~1 cup) cheddar cheese
Butter - about half a stick
Step 1 - Slice potatoes into thin circles. I use a mandolien slicer (this is the slicer I have) , but a knife is also ok. Also, grate the cheese.
Step 2 - Place the cream, garlic and thyme in a small pot. Slowly simmer for about 5 minutes, then turn off the heat.
Step 3 - Grease a baking pan with butter. Begin layering the potatoes, adding 1/3 the amount at a time. Pour a little bit of the cream sauce through a strainer, then add some cheese, salt, and small pieces of butter. Repeat this process 3 times or until all the potatoes are used. Leave about 1/2 cup of cheese and a few tablespoons of the cream sauce for the top layer.
Step 4 - Preheat the oven to 425 Fahrenheit. Tightly cover the gratin pan with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden grown and crispy. Allow it to rest for at least 10 minutes before serving.
Tip: every oven is different, so keep an eye on your gratin while baking.
Video step-by-step guide below.