Don’t touch that dial! I know, these look sooooo hard to make, but believe me when I say they are incredibly easy! Four ingredients and no fancy equipment needed!
- I used large russet potatoes so it only took about 5-6 of them. Bigger the tater, the prettier this dish will be. Over buy your potatoes in case you need an extra to fill in.
- I cut off the small ends of the potatoes and discarded them to keep the dish more uniform. But it doesn’t have to be perfect! You can see there are various sizes of potato and the dish still came out very pretty.
- Depending on how thick your potatoes are, and how large your cooking vessel is, the cooking time can vary on this dish. I would advise removing a small piece of potato from the center, after baked, to be sure it is completely done. If it is not tender enough for your liking, bake an additional 10 minutes and check again.
- These are best served the day you bake them but can be assembled the day before. Cover and refrigerate until ready to bake.
Cheesy Potatoes Au Gratin
- 1 cup finely grated Gruyère cheese
- 1 cup finely grated Parmesan cheese
- 2 cups heavy cream
- 4 cloves large garlic minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 pounds to 4 ½ russet potatoes peeled and sliced about 1/8-inch thick., about 6 very large
- 2 tablespoons unsalted butter
Preheat oven to 400 degrees.
Toss Gruyere and Parmesan together. Remove 1/2 cup and set aside for topping.
In large bowl, add cream, garlic, cheese, salt and pepper.
Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
Grease a 2-quart casserole dish with butter.
Begin to place potatoes vertically in dish. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. If necessary, slice an additional potato until all slices are packed somewhat tightly in dish.
Pour the excess cream and cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
Cover dish tightly with foil and transfer to the oven. Bake for 45 minutes.
Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven.
Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven and test for doneness. Bake additional 10 minutes if needed.
Cool for 10-15 minutes before serving.
Adopted from NY Times Cooking