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Potatoes Au Gratin
Sally By SALLY VARGAS
Vargas
Updated November 28, 2022

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Potatoes Au Gratin
PREP TIME COOK TIME TOTAL TIME SERVINGS
30 mins 65 mins 95 mins 8 to 10 servings

NOTE

To prep the potatoes, peel them (or don’t if you want a more rustic dish) and slice them thinly (approximately 1/8-inch) with a knife, a
mandoline, or the easiest by far, the 4mm slicing disk of your food processor.

Ingredients

• 1 tablespoon butter, for the baking dish

• 2 tablespoons unsalted butter
• 1 cup panko breadcrumbs
• 1 1/2 cups (6 ounces) grated Gruyere cheese, divided
• 2 1/2 cups heavy cream
• 1/2 cup milk
• 3 sprigs thyme
• 3 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick (see Recipe Note)
• 1 medium yellow onion, cut into 1/8-inch thick slices
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
Method

1. Preheat the oven and prepare the baking dish:

Preheat the oven to 375°F. Butter a large (3-quart) shallow baking dish.

2. Make the buttered breadcrumbs:

In a small bowl, mix the melted butter and breadcrumbs together until combined. Stir in 3/4 cup of the grated cheese. Set aside.

3. Blanch the potatoes in the cream:

In a large pot combine the heavy cream, milk, salt, pepper, and thyme. Add the potatoes and onions.
Bring to a boil over medium heat, stirring often to separate the slices. Boil for about 1 minute, or until the potatoes release some
of their starch. (You will see the cream thicken slightly.) Remove the pan from the heat.

4. Assemble the casserole:

With a slotted spoon, transfer the potatoes and onions to the baking dish in an even layer, leaving as much cream in the pot as
possible.
Stir the remaining 3/4 cup of cheese into the cream in the pot, and when the cheese melts, pour it over the potatoes in the baking
dish. Sprinkle the cheesy buttered breadcrumbs over the potatoes.

5. Bake the gratin:

Bake the gratin for 50 to 60 minutes, or until the potatoes are tender and the top is bubbly and golden brown.

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Check the gratin at the 40 minute mark. If the top is already brown, place a piece of foil loosely over it to prevent the
breadcrumbs from burning and continue to bake for another 10 to 20 minutes. If the top isn’t brown at the 40 minute mark,
continue baking uncovered until it is.

6. Rest and serve:

Remove the gratin from the oven and let it rest on a cooling rack for 10 to 15 minutes before serving.
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NUTRITION FACTS (pe r se r vi ng)

483 31g 40g 12g

C A LO R I ES FAT CAR BS P ROTE I N

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