Classic Potatoes Au Gratin
The quintessential French side dish, that is just so happy on American tables. Simple, decadent, and amazing. Use your own imagination when it comes to the cheeses on top...this recipe has my favorite blend of cheeses. And of course, a mandolin makes for the best gratin ever. Perfect for holidays! Enjoy.
Author: Kris Longwell
Recipe type: Side Dish
Cuisine: American / French
Serves: 8 to 10
- 2 cups of heavy cream
- 2 eggs
- 1½ teaspoon salt
- ½ teaspoon of ground black pepper
- ¼ teaspoon of grated nutmeg
- 6 russet potatoes, peeled and cut into 1/16 " slices
- ¼ cup grated Gruyere cheese
- ¼ cup grated Fontina cheese
- ¼ cup of Butterkasse cheese
- 1 tablespoon fresh flat-leaf parsley, chopped
- Pre-heat oven to 350 degrees F
- Butter a shallow 2 quart baking dish
- In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whiwsk until just blended.
- Add the potatoes and toss gently until evenly mixed.
- Transfer to the prepared baking dish
- Use your fingers to gently press the potatoes into an even layer. Press to absorb some of the liquid.
- Sprinkle cheese and then the parsley over the top.
- Cover the dish tightly with foil and bake for 1 hour.
- Remove foil and continue baking until the top is golden.
- Let stand for 10 minutes before serving.