Guys....Thanksgiving is just around the corner! Like...the shortest, smallest corner! I love me a good ol Thanksgivin. It's the day to stuff yourself until you can't breathe and it's totally acceptable and forgiving. I always love a side of potatoes, whether they are mashed, baked, mixed with pounds of butter and cream cheese, twice baked, roasted, hassle back'ed, loaded, scalloped.....should I go on? How many ways are there to make a potato? I mean there are chips, fries of all shapes...it's limitless.
But for this dish...I made au gratin. But this is more of a blend of scalloped and au gratin but since I included a bunch of cheese I went with categorizing this au gratin. But who cares, right?! Regardless of shape, form or name - a side of potatoes is always needed at Thanksgiving, am I right?
I wanted this to be simple yet elegant. Typically a mandolin would be needed here but screw it! Not everyone has a mandolin (including myself, *GASP*) So, you will need your sharpest knife and all of your patience. You will need to cut the potatoes thinly and evenly. You can see in my pictures below how thin I went.
The pool of dreams we dump over these potatoes is filled with heavy cream, milk, garlic, parmesan, herbs and lots of seasonings. You want to make sure your potatoes are almost fully submerged because they will soak ALL of this goodness up.
Honestly, you don't "technically" have to fan out the potatoes to look like this but it makes for a double take. If you are running around and short on time, throw all the potatoes in but if you have that extra second - fan it. It really does make for presentation.
Now, just before I finished baking the au gratin, I added more cheese on top.. the one, the only - Gruyere. It's just one of those cheeses that will never steer you wrong. I love it paired with potatoes. MOVE OVER CHEDDA, WE GOT A NEW BISH IN TOWN.
Lastly, the Thyme. Thyme rounds out this whole dish, its in the creamy cheese sauce and I use it for garnish. It's a nice little kick of earthiness to compliment the potato. Don't skip this little step!
& also...enjoy the Holiday approaching. This dish would be perfect to add as a side to your Thanksgiving. (Christmas as well, which is also around a longer corner!!)
Cheesy Garlic Potatoes Au Gratin
yield: 6 servings
prep time: 20 minutes
cook time: about 1 hour
4-6 russet potatoes
4 Tbs butter
8 garlic cloves, finely minced or pressed
1 Tbs fresh thyme (roughly chopped)
1 c milk
2 1/4 c heavy cream
1 c good parmesan, freshly grated
Salt & Pepper to taste
1 c Gruyere, shredded
Preheat oven to 350 degrees and butter an oven safe baking dish with 1 Tbs butter. Set aside.
Take your potatoes and wash them thoroughly then dry with a paper towel.
Using a sharp knife, slice the potatoes thin (see above pictures for reference) You may not need all 6 potatoes depending on size, cut as many up that will fill your dish. Layer them in a dish, overlapping, set aside.
In a medium sauce pan over medium low heat, add in 3 Tbs butter and garlic. Cook for about 3 minutes.
Add in the Thyme, salt and pepper and cook for another minute, increasing the heat to medium.
Add in the milk and heavy cream and bring to a very light boil, stirring frequently. Once the milk mixture boils, turn off the heat and add in the parmesan then immediately pour over your potatoes. If your potatoes are almost fully submerged, discard the remaining milk mixture. If potatoes need more milk, add in another 1/2 c of heavy cream. You want your potatoes to be submerged 3/4. See above pictures for reference.
Cove the baking dish with foil and bake for 40 minutes.
After 40 minutes, take off the foil and discard and sprinkle over the Gruyere evenly. Bake for another 20 minutes.
To check for done-ness, stick a knife into one of the potatoes, if it goes in easily (like butter) potatoes are done! If a little hard, bake another 10-15 minutes.
To get a golden top if you do not have one, broil for 2 minutes keeping an eye on the au gratin so it does not burn.
Let cool for 15 minutes and garnish with extra Thyme and a sprinkle of parmesan