Potatoes Au Gratin
Layered with Gruyère and Parmesan, a bubbling dish of this rich and creamy potatoes au gratin will truly stop the show.
Ingredients
- 1shallot, peeled, quartered
- 4garlic cloves, peeled, smashed
- 2 c.heavy cream
- 2 c.whole milk
- 2thyme sprigs, plus 1 1/2 tsp. fresh thyme leaves, divided
- unsalted butter, for greasing
- 2 ½ lb.yukon gold potatoes (about 5 medium)
- 1 tbsp.kosher salt
- 6 oz.gruyère, coarsely shredded (about 1 1/2 cups), divided
- 2 oz.parmesan, finely shredded (about 1 cup), divided
Directions
- 1
In a large pot over medium-high heat, bring shallot, garlic, cream, milk, and thyme sprigs to a simmer. Remove from heat, cover, and let steep 30 minutes.
- 2
Meanwhile, arrange a rack in center of oven; preheat to 350°. Grease a 13" x 9" baking dish with butter. Peel and slice potatoes into 1/8"-thick slices (a small handheld mandoline works well for this).
- 3
Strain cream mixture through a fine-mesh sieve into a large bowl, then return to pot; discard solids. Stir in salt, then add potatoes. Bring to a simmer and cook over medium-high heat, stirring occasionally, until just tender, 4 to 5 minutes.
- 4
Pour one-third of potato mixture into prepared dish. Top with one-third of Gruyère and one-third of Parmesan. Sprinkle with 1/2 tsp. thyme leaves. Repeat the layers once more. Finish by topping with remaining potato mixture (making sure to add all the cream), Gruyère, and Parmesan; reserve remaining 1/2 tsp. thyme.
- 5
Bake potato gratin until golden brown on top and bubbling, 40 to 50 minutes. Top with reserved thyme.