potatoes au gratin heather hartman health denver private chef

POTATOES AU GRATIN

Heather Hartman Health

I love every potato but especially those cooked in butter, cream and herbs. This recipe is incredibly easy, with the most challenging part being potato prep. Do yourself a favor and purchase a mandoline. I've had this Japanese mandoline for years and love it. It's truly the best, and the one you'll see used at restaurants.  

I don't do dairy anymore (delayed dairy allergy), yet refuse to make this recipe with dairy free substitutions. Vegan butter is really gross and full of soy, gums, etc. If you are dairy free, make this as a gift for others and get joy in seeing them devour it. 

 

Potatoes au Gratin

Heather Hartman Health

Servings

8-12

Prep Time

20 minutes

Cook Time

75 minutes

Category

American

Potatoes au Gratin

INGREDIENTS

  • 4 pounds russet potatoes

  • s/p

  • 19 gram package of fresh thyme, picked

  • 4 cups heavy cream

  • 1 stick salted butter

  • 5 ounces grated parm

METHOD

  1. Slice the potatoes with a mandolin, about .25” rounds.

  2. Layer the potato rounds on a rectangle Pyrex or casserole dish, seasoning each layer with salt, freshly ground pepper and fresh thyme leaves before adding another layer.

  3. Pour the heavy cream over the potatoes and add slices of butter.

  4. Cover tightly with foil, then place the Pyrex on a lined baking sheet.

  5. Bake for one hour at 400F.

  6. Remove from oven and top with grated parm.

  7. Broil, uncovered, until golden brown.

  8. Eat!
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