Creamy sauce, tender potato slices, and bit of Cheddar cheese make for the perfect potatoes au gratin.
(Truth be told,the names are often used interchangeably.)
Cheesy, creamy, and buttery, this is thepotato sideeveryone will scoop up.
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It’s great with just about any proteinchicken, ham, turkey, or even a steak.
But we’ll be honest: Au gratin potatoes do require quite a bit of slicing.
Still, it’s worth it for layers of ooey-gooey goodness.
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Plus, it’s a great excuse to break out the mandoline collecting dust in the cupboard.
Just don’t forget to use the hand guard.
Cheese, yo
You might be wondering what makes white Cheddar any different from regular Cheddar.
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You canpeel potatoes ahead of timeif you want to break up recipe prep.
Just takes steps to see to it thepotatoes don’t turn brown.
Ingredients
3Tbsp.
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unsalted butter, divided
3garlic cloves, minced (1 Tbsp.)
finely chopped fresh thyme, plus more leaves for garnish
2cups heavy whipping cream
1 1/2tsp.
kosher salt, divided
1Tbsp.
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Parmesan cheese, grated (about 1/2 cup)
6oz.
mild white Cheddar cheese, shredded (about 1 1/2 cups), divided
2lb.
Yukon gold potatoes (about 8 medium potatoes), sliced 1/8-in.-thick
1/2tsp.
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black pepper
Directions
Prepare oven and baking dish:
Preheat oven to 325F.
Grease an 11- x 7- inch baking dish with 1 tablespoon of the butter.
Make cream sauce:
Melt remaining 2 tablespoons butter in a medium saucepan over medium-high.
Add garlic and thyme, and cook, stirring constantly, until fragrant, about 1 minute.
Add cream and 1/2 teaspoon of the salt, and whisk until well combined.
Reduce heat to low, and cook until flavors develop, about 5 minutes.
Arrange slices in an even layer on bottom of baking dish.
Repeat creating layers with remaining potatoes, and pour sauce evenly over top.
Sprinkle with remaining 1 cup Cheddar.
Remove from oven, and let stand for 15 minutes.
Garnish with additional fresh thyme leaves, and serve.
Stick with Yukon Gold for the perfect consistency.
This might have to do with how the potatoes were sliced.
These potatoes go great with just about any protein, from aroast chickentopork chops.
