If I had to pick my last meal, au gratin potatoes would have to be on the menu. If they weren’t so cheese/cream/butter laden, I would have them all the time and never grow tired of them. Since they are such an indulgence though, they are all the more special on the occasions I do make them.
The key to making any recipe of au gratin potatoes is getting the potatoes an even thickness. I highly recommend a mandolin for this. Not only is it easier to make consistent slices, it is also faster. Leave a little extra time for these to set up after baking, since they are easier to serve when slightly cooled. They also are excellent reheated as leftovers.
Creme Fraiche and Gruyere Au Gratin Potatoes
Serves: Serves 8
Ingredients
- Butter, softened, for greasing
- ¾ cup crème fraîche (or sour cream)
- ¾ cup heavy cream
- 2 cloves garlic, minced
- 4-6 sprigs of thyme, leaves removed and chopped
- 1¾ cups (packed) grated Gruyère cheese (about 7 ounces)
- ½ cup fresh grated parmesan cheese
- 3 pounds russet potatoes, peeled and sliced into ⅛-inch-thick rounds
- Salt and pepper, to taste
- 2 tablespoons chopped fresh Italian parsley, for serving
Instructions
- Preheat oven to 400°F. In a small bowl, whisk together the cream, creme fraiche, garlic, and thyme. In another small bowl, mix together the Gruyère and parmesan.
- Generously butter 13x9x2-inch glass baking dish. Arrange ⅓ of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle with salt and pepper. Spread ⅓ of crème fraîche over potatoes and sprinkle with ⅓ of cheese. Repeat the process 2 additional times so that there are three layers with the cream and cheese on top.
- Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Cover with foil part way through baking if the top is getting too browned before the potatoes are tender. Remove from oven. Let stand 10-15 minutes to set up. Sprinkle with parsley and serve.
Notes
Source: Adapted from Epicurious.
Melissa these potatoes look like the PERFECT comfort food! Rich and creamy and great idea to use a mandolin for even slicing and cooking! Can’t wait to try!