Classic Potatoes Au Gratin…who doesn’t love ’em? This dish is perfection and is especially good for those wonderful holiday feasts. A mandoline will ensure uniformly, thinly sliced potatoes, the key to making a perfect, tender potato au gratin. But don’t worry, a sharp knife and a steady hand can work, too. When working with a manoline, be sure to use the potato ‘gripper’ as the potato gets about half-way down…this will keep your hands and knuckles safe from the sharp blade!
The mandonline makes the potatoes, for your Potato Au Gratin, nice an thin!
You can also use a variety of your favorite melting cheeses. I love Gruyere and Fontina, which is what I recommend. Butterkasse is super creamy, and adds to the velvety cheese in the dish. Find great cheeses at: www.wisconsincheesemart.com
It all comes together to make a heavenly dish
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
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.