Potatoes Au Gratin
Potatoes au gratin, also known as gratin dauphinois, is a classic French dish that consists of thin slices of potatoes baked in a creamy sauce made with milk or cream and grated cheese. It is a comforting and flavorful dish that is perfect for serving as a side or as a main course.
There are a few reasons why potatoes au gratin is so comforting:
- Potatoes are a comforting food in and of themselves. They are hearty and filling, and have a smooth and creamy texture when cooked.
- The creamy sauce and grated cheese add an extra layer of richness and flavor to the dish, making it even more comforting.
- The baking process results in a bubbly and golden crust on top of the potatoes, which adds a crispy and satisfying texture.
- The dish is typically served hot, which adds to its comforting nature.
Overall, potatoes au gratin is a comforting and satisfying dish that is perfect for serving on cold winter days or anytime you want a comforting and flavorful meal.
POTATOES AU GRATIN
- 2 ¼ pounds Idaho potatoes — peeled and sliced 1/8″ thick
- 1 pint whole milk
- 1 pint heavy cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- pinch nutmeg
- 6 ounces Gruyere cheese — grated
- 4 ounces Parmesan cheese — grated
- 4 ounces bread crumbs
- 3 ounces unsalted butter
- In a large sauce pan, add the potatoes to the milk and bring to a boil. Simmer until the potatoes are par cooked. Meanwhile, in a separate sauce pan, heat the heavy cream just to a boil. Add the hot cream to the potato mixture. Season potatoes with salt, pepper, and nutmeg to taste. Butter a large casserole dish. Layer the potatoes, with the sauce, alternating the layers with the grated cheeses. Finish the top layer with the remaining cheese, bread crumbs, and dot remaining butter on top. Bake the gratin at 300 to 350°F, loosely covered, until the potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until the cheese is browned and a crust has formed.