Thursday, June 6, 2013

Cheesy Potato Gratin

My husband loves au gratin potatoes; I love them too. how can you not love a potato layered with heavy cream and cheese?! This dish is not too healthy because of all of the cheese, heavy cream, and whole milk, but a splurge is fine every now and then, right? I think you'll  believe me after tasting this that this is delicious and simple too!

1 cup heavy cream
1/2 cup whole milk
5 sprigs of thyme
1 TBSP minced garlic
2 large baking potatoes peeled and cut into very thin slices (if no mandolin, just cut as thin as possible with a knife.)
3/4 cup grated Parmesan cheese (I use a zester to grate mine)
salt and pepper
Butter for buttering the casserole dish

Preheat oven to 375 degrees and butter a casserole dish. 

In a small saucepan over medium heat, combine cream, milk, thyme, minced garlic and a pinch of salt and pepper. You want the cream heated through, but not boiling.

Layer potatoes in an overlapping pattern to fill the bottom of the casserole dish and season with salt and pepper. Top with a layer of Parmesan cheese and about 1/3 of the heated cream; repeat layers (about 3 total). Finish with the extra Parmesan cheese. Try not to get the thyme sprigs in the dish. I add mine to the top as a decoration when I'm finished with all of the layers

Bake, uncovered, for about 45-55 minutes until bubbly and golden brown.

Tip: You can cut your potatoes ahead of time but put them in a bowl of salted water so that they will not turn brown.

Recipe adapted from Gluten Free Fix And check out her other recipes; they are delicious and easy to make too!

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