Cheesy au gratin potatoes
 
Prep time
Cook time
Total time
 
Three kids of cheese - cheddar, Swiss and Parmesan - make these au gratin potatoes the best you'll ever have!
Author:
Recipe type: Side dish
Cuisine: French
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. Using a mandoline or food processor or by hand, cut potatoes into ⅛-inch thick slices. Mix cheeses together in a small bowl.
  5. 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.
  6. 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.
  7. Makes about 6 servings.
Recipe by white plate blank slate at https://whiteplateblankslate.com/au-gratin-potatoes/