Editor’s note: Simmering Saturdays is a recurring column on InkFreeNews. This food feature is provided by Nagi at RecipeTinEats. Look for it to post weekly at 10 a.m.
Potatoes au Gratin
Potatoes au Gratin? Or Scalloped Potatoes?
If you’re wondering what the difference is between Scalloped Potatoes and Au Gratin Potatoes, scalloped potatoes are made with a flour-butter-milk roux, whereas Potatoes au Gratin are made with 100% indulgence: cream, butter and cheese.
So I ask you again: Potatoes au Gratin? Or Scalloped Potatoes?
There’s no contest. Cream trumps flour Every. Single. Day.
Potatoes au Gratin for the win!!!
Adapted from a Julia Child’s recipe, this is luxurious and thoroughly indulgent. Bonus: It’s the ultimate make ahead potato side dish!
Recipe video above. The ultimate potato bake, created by the French!!! Potato + cream + cheese with a hint of garlic and thyme = pure heaven.
1 1/2 cups cream, full fat
2 garlic cloves, minced
2 tbsp unsalted butter, melted
2.5 lb starchy potatoes
1 tsp salt
1/4 tsp pepper
2 1/2 cups gruyere cheese (or mozzarella), freshly grated
2 tsp thyme leaves, fresh (optional – but highly recommended)
Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
Preheat oven to 350°F.
Slice potatoes: Peel the potatoes and slice them 1/8″ thick. Or use a slicer!
Layer 1: Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
Cover & bake: Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test).
Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.