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I remember the first time I tasted Au gratin potatoes. My friend Deby told me about a little home turned into a restaurant. It was a few towns over from where I lived in Washington State.  I remember it was very small and crowded. Deby told me that she loved the Au gratin potatoes and said that’s was her favorite dish when she went there. I decided to order it as well. Just one bite and I knew I would be baking them at home. They were so creamy and buttery. I tasted a good bit of garlic as well. I know there was cheese on top too, but I chose to forgo the extra richness. I sprinkle a little fresh thyme on top of mine. These potatoes make a great side dish at any special meal.

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Au gratin potatoes

6 russet potatoes, (I have used Yukon gold as well)

3 large garlic cloves, minced

4 tablespoons unsalted butter, cold, diced, extra to butter your dishes

1 cup heavy cream

1 cup whole milk

Salt and pepper

Fresh thyme leaves

Preheat oven 375 degrees

4 round baking dishes, 4 x 1 1/2, or 1 large baking dish

Rub these dishes with some of the extra butter

Measure the cream and milk out in a liquid measuring cup, stir together

Peel and rinse the potatoes, slice the potatoes about 1/8 inch of thickness

Put a layer of potatoes in the bottom of each dish, top with some of the minced garlic, then some pieces of the butter, and salt and pepper

Repeat this process 2 more times, you want 3 layers

Sprinkle the fresh thyme leaves over the last layer

Fill each baking dish with ½ cup of the cream and milk mixture, pour on the side of the dish so you don’t disturb the top

Place baking dishes on a baking sheet, cover with foil and bake 40 minutes

Remove the foil and bake, 20 minutes more the liquid will be thick and bubbly and the top will be brown and crusty looking

Let stand 5 minutes, and serve.

Enjoy!