I love potatoes in all forms, but I think au gratin might just be my ultimate favorite. This has always been my go-to at a nice steak house and recently I have mastered the art of making them at home. After I made these, I told my husband that I wish to eat these at least once a week. However, given the delicious heavy cream and butter that make them so good I may try and restrain myself to once a month 🙂 This is a perfect side dish for steaks or grilling out or even a pot luck or Thanksgiving. This makes a large portion and will not dissappoint. Enjoy!
Potatoes Au Gratin
June 7, 2017
: 6 - 8
: Easy
Potatoes Au Gratin
Ingredients
- 4 Tablespoons Butter, melted
- 1 1/2 Pounds Potatoes (I use Yukon Gold), peeled and very thinly sliced
- 1/2 Large Onion, Finely Chopped
- 2 - 3 Cloves Garlic, Minced
- 1 1/2 Cups shredded Parmigiano Reggiano
- 2 Teaspoons Fresh Thyme
- Salt and Pepper
- 1 Cup Heavy Whipping Cream
Directions
- Step 1 Preheat Oven to 350 Degrees.
- Step 2 Coat the bottom of the pan with 1 Tablespoon of the melted butter.
- Step 3 Layer 1/3 of the sliced potatoes into the dish, slightly overlapping. Sprinkle with salt and pepper and 1 Tablespoon of melted butter.
- Step 4 Mix together onion, garlic, 1 Cup Parmigiano Reggiano, thyme and salt and pepper to taste. Sprinkle 1/2 of the mixture over the potato layer.
- Step 5 Repeat the layering as directed once more and end with an additional layer of potatoes. (Be sure to lightly salt, pepper and butter each layer of potatoes as you go).
- Step 6 Pour the cream over the potatoes evenly so that it will fill in between the spaces.
- Step 7 Top with the remaining 1/2 Cup Parmigiano Reggiano.
- Step 8 Bake 70 – 90 Minutes or until the top layer is golden brown and the potatoes are softened. (Note: if the top is becoming too browned before the potatoes are cooked through – lightly place a piece of foil over the dish in the oven).
A Fort Worth girl who loves to travel and cook and takes inspiration from food experiences, both near and far and shares them here. BON APPÉTIT!
Much better than the box Au Gratin potatoes that Stewart grew up with!!!