Рецепт Potatoes au Gratin
So Thanksgiving is over, and I’m on to my Christmas menu. Many cooks make a Thanksgiving redux for their Christmas dinner, but I prefer making something completely different for this holiday meal. In the past, I’ve made a stuffed pork loin roast, Beef Wellington, and surf and turf with filet and lobster. I haven’t finalized my main course for Christmas this year, but I’m definitely making Potatoes au Gratin that I’m featuring for today’s post.
Mashed potatoes grace many families’ holiday table, but I always favor a version of potatoes with a little more sophistication. Don’t get me wrong, I love mashed potatoes, but Christmas calls for something special. This slightly decadent but delicious side dish works with almost any main dish you can imagine.
For this recipe, I’ve used a combination of three cheeses: cheddar, Gruyere, and Fontina. I infused the cream with thyme and garlic to impart a subtle layer of flavor. The resulting dish is slightly rich, but oh so delicious. This side dish will serve as the perfect complement to your holiday feast.
Potatoes au Gratin
Ingredients
- 1 1/4 cups heavy cream
- 1 sprig fresh thyme
- 1 clove garlic, peeled and smashed
- 2 pounds russet potatoes, peeled and cut into 1/8 inch slices
- 1/2 teaspoon salt
- 1/2 cup grated white sharp cheddar cheese
- 1/2 cup grated Fontina cheese
- 1/2 cup grated Gruyere cheese
- 2 tablespoon unsalted butter, cut into small pieces
Instructions
1. Preheat oven to 425 degrees. Pour cream into a small sauce pan. Add thyme and garlic and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat.
2. In a 12-inch iron skillet, arrange 1/3 of potato slices in an overlapping pattern. Top with 1/3 of salt, 1/3 of the cheese, and dot with 1/3 of the butter. Repeat layering 2 more times. Strain cream and pour over potatoes.
3. Transfer skillet to oven and bake for 25 to 35 minutes or until potatoes are tender and browning on top. Remove from oven and serve immediately.2.5
http://www.southernboydishes.com/2014/12/09/potatoes-au-gratin/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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