Consider my Potatoes au Gratin recipe your official invitation to never serve boring potatoes again. A vegetable mandolin is a MUST for this dish so I am linking mine below:
Ingredients
2 Tbsp. butter, softened
4 russet potatoes, scrubbed clean
1 1/2 cups heavy cream
1/2 cup whole milk
2 Tbsp. flour
4 cloves garlic, finely minced
1 tsp. salt
Freshly ground black pepper, to taste
1 cup sharp cheddar cheese, freshly grated
Preheat oven to 400°F.
Smear the butter all over the bottom of a 2-quart baking dish.
Peel the potatoes then use a mandolin to thinly slice them
In a medium bowl, whisk together cream, milk, flour, garlic, salt and plenty of pepper
Place a third of the potatoes in the bottom of the baking dish. Pour a third of the cream mixture over the potatoes. Repeat this 2 more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes, or until the potatoes are golden brown and really bubbling. Add the cheese to the top of the potatoes and bake until the cheese is melted and bubbly, 3 to 5 minutes more.
Allow to stand for a few minutes before serving by the spoonful. Delicious!
