Potatoes au Gratin Recipe with Yukon Golds

This is a classic potato au gratin recipe. It is rich and great in cold weather. This is not the cheesiest version of potatoes au gratin recipes, but is more elegant.

A note, using a high quality cheese such as Parmesan Reggiano really makes a difference in this dish.

Serves 4

1 ½ pounds Yukon gold potatoes washed

3 tablespoons butter

1 ½ cups milk

1 clove garlic smashed and sliced

1 teaspoon thyme (fresh preferred)

1 teaspoon black pepper

1 teaspoon salt

½ cup heavy whipping cream

1 cup shaved parmesan cheese (Parmesan Reggiano preferred) Preheat your oven to 400 degrees.

Slice you potatoes thinly, 1/8 inch is great if you can.

Prepare a 8x8 pyrex casserole or an all metal sauté pan, rubbing the inside with butter to assist in preventing sticking. Arrange your potatoes in overlapping patter in the pan or casserole

In a sauce pan heat your milk slowly to simmer add the garlic, salt pepper and herbs. Pour over the potatoes.

Cover the pan with foil and bake for 50 minutes until almost all the milk is absorbed. When the 50 minute is up add the whipping cream and the shaved parmesan cheese. Back an additional 20 to 25 minute until there are some nice golden brown spots on top. Remove from the oven and let stand for a few minutes to set up. When dishing up try to keep the nice pattern of overlapping potato slices intact.

All done!

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