Potatoes Au Gratin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ cups cream , full fat
2 ea garlic cloves , minced
2 TBS unsalted butter , melted
2.5 Lb. starchy potatoes , Russet, Sebago, Maris Piper
1 tsp salt
1/4 tsp pepper
2½ cups gruyere cheese (or mozzarella) , freshly grated yourself
2 tsp thyme leaves , fresh (optional - but highly recommended)
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Directions: |
Directions:Place butter, cream and garlic in a bowl. Mix until combined.
Preheat oven to 350°F .
Peel the potatoes and slice them 1/8" Or use a slicer!
Spread 1/3 of the potatoes in a baking dish , then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
Cover with lid or foil, and bake for 1 hour 15 min or until the potatoes in the middle are soft (use knife to test).
Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving. |
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Personal
Notes: |
Personal
Notes: Cheese - Gruyere is the best as it provides flavour and browns beautifully on top. mozzarella is an idea alternative but if you do, add an extra pinch of salt on each layer.
Any other melting cheese will also work fine - Monterey Jack, cheddar and tasty are all cheeses that will work
Always best to grate your own as it melts better - store bought pre shredded has anti caking agent which prevents cheese melting as well as it should.
Baking Dish Size use a 2 Qt / 8 cup, Larger dish is fine - just means the potatoes au gratin isn't as deep
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