Three kinds of cheese – cheddar, Swiss and Parmesan – make these au gratin potatoes the best you’ll ever have!
The smell of these au gratin potatoes baking in the oven is simply amazing. If they made a candle with the scent, I’d probably buy it! But I’m a foodie dork who prefers the smell of food cooking over flowery candle scents any day. These potatoes start by simmering cream with garlic and herbs. Once the cheese is added, the smell is irresistible!
This recipe came from Mom and usually make an appearance at Easter. But with cold weather settling in, we were in the mood for some good comfort food, so I made a ham with au gratin potatoes and snap peas. It’s one of those dinners you put in the oven and then walk away (wineglass in hand) to sit by the fire. (I’d say we watched football, but we’re Jets fans… so not much to watch…)
If you are cooking for a crowd, you can make these a day or two ahead. When you want to serve them, just reheat them in the oven (for a second dose of that amazing smell!)
More amazing sides to warm you all winter?
- Mashed butternut squash
- Potato cheese pierogies
- Brussels sprouts with bacon
- Braised red cabbage with bacon
- 6 unpeeled garlic cloves
- 1 Tbsp. butter, softened
- 1 ½ c. heavy cream
- 1 ½ c. chicken stock
- 1 sprig rosemary
- 1 sprig thyme
- ⅛ tsp. freshly ground nutmeg
- ¾ tsp. salt
- Freshly ground black pepper to taste
- 4 medium baking potatoes, peeled
- ½ c. Parmesan, grated
- 1 ½ c. Gruyere or Swiss, grated
- 1 ½ c. sharp Cheddar, grated
- Preheat oven to 350°.
- Slice 1 clove of garlic in half. Rub cut sides all over inside of 1 ½-quart shallow gratin or casserole dish. Brush inside of dish with softened butter.
- Smash remaining 5 cloves of garlic with the side of a knife and place in large saucepan. Add cream, stock, rosemary, thyme, and nutmeg. Bring mixture to a boil, reduce heat, and let simmer for 15 minutes. Strain mixture into a bowl, discarding garlic and herbs. Stir in salt and pepper.
- Using a mandoline or food processor or by hand, cut potatoes into ⅛-inch thick slices. Mix cheeses together in a small bowl.
- Cover bottom of dish with an overlapping layer of ¼ of the potato slices. Pour ¼ of stock mixture over potatoes. Sprinkle with ¼ of cheeses. Continue layering until all ingredients have been used. With a spatula, press down hard on top of gratin to compact it.
- Bake for 60-70 minutes, until top is crusty and golden brown, and a knife cuts easily through the potatoes. Transfer to a rack and cool at least 10 minutes before serving.
- Makes about 6 servings.
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