Potatoes au Gratin
Provided by Erin Naughton-Garrison, who thoroughly enjoyed her Winter Share from the Food Farm.
Prep Time 15 mins
Cook Time 1 hr 30 mins
● 1 1/2 cups cream , full fat
● 2 garlic cloves, minced
● 2 tbsp unsalted butter, melted
● 2.5 lb starchy potatoes, Russet, Sebago, Maris Piper, or other locally grown red varietals
● 1 tsp salt
● 1/4 tsp pepper
● 2 1/2 cups gruyere cheese (or mozzarella) , freshly grated
● 2 tsp thyme leaves , fresh (optional - but highly recommended)
Preheat oven to 350°F. Butter your 9x13" baking dish or 11" skillet.
Cream Mixture: Mix butter, cream and garlic until combined.
Peel the potatoes and slice them 1/8 inch thick.
Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the Cream
re, 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 hr 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.
Cheese - Gruyere is the best as it provides flavor and browns beautifully on top. Julia Child
used gruyere. It's quite expensive so for everyday purposes, mozzarella is an ideal alternative
but if you do, add an extra pinch of salt on each layer.
Any other melting cheese will also work fine - Monterey Jack and cheddar are all cheeses
I have used and love.