Potatoes au gratin
Laura in the Kitchen · ♥ 2.1K likes · 79.1K views · 6 min video
Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 cup heavy cream
- 1 sprig fresh sage
- 2½ lb russet potatoes
- ½ cup parmesan cheese
- 8 oz sharp white cheddar, Swiss or Gruyere
- 2 cloves garlic
In a small saucepan, add heavy cream, lightly twisted fresh sage and two smashed, peeled garlic cloves; heat slowly on the burner to infuse.
Peel the russet potatoes and slice them thin by knife, keeping each potato together; wash after peeling.
- nutmeg
- salt
- freshly ground black pepper or white pepper
Season the infused cream with nutmeg, a good pinch of salt, black or white pepper and parmesan; mix with a wooden spoon.
Fan the potato slices out in the pan and pour over the cream; dot with pieces of butter.
Uncover, top with a sharp cheese such as white cheddar, Swiss or Gruyere, and bake another 20 to 30 minutes until bubbly, golden and the potatoes are cooked through.
Topping with sharp cheese