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Potatoes au Gratin

Developed by Greg Strahm

Serves:
12
Prep Time:
30 minutes
Cook Time:
1 hour 15 minutes
Au gratin is a French culinary technique. It is simply a dish covered with bread crumbs or grated cheese and butter. It is baked until it is forms a light golden crust. This is my version a this classic French dish. It is rich in flavor and makes an elegant side dish for dinner or on a buffet. I also like to use half Yukon Gold potatoes and half sweet potatoes to create a delicious Thanksgiving side dish.
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Ingredients:

  • 5 pounds:
    yukon gold potaotes , peeled
  • 2 cloves:
    garlic , minced
  • 3:
    large shallots, finely chopped
  • 1 1/2 cups:
    Parmigiano-Reggiano , freshly grated
  • 2:
    bay leaves
  • 3 sprigs:
    Italian flat leaf parsley
  • 3 sprigs:
    fresh thyme
  • 1:
    large lemon , juiced
  • 3 (3-inch) stripes:
    lemon peels
  • 5 tablespoons:
    butter
  • 4 cups:
    heavy cream
  • light:
    grating whole nutmeg
  • 1 teaspoon:
    whole peppercorn
  • kosher salt and freshly ground white pepper , to taste

Directions:

  • 1:

    In a large saucepan place cream, garlic, fresh herbs, bay leaf, peppercorns, and nutmeg. Bring to a gentle boil for 2 minutes. remove from heat and set aside to steep.

  • 2:

    Using a mandoline, slice the potatoes in 1/8" slices and place in a bowl of water and the lemon juice to keep from turning brown.

  • 3:

    Once potatoes are sliced drain and pat dry.

  • 4:

    In a deep buttered baking dish layer the potatoes evenly sprinkle with a small amount of salt and white pepper, chopped shallot, and parmesan.

  • 5:

    Repeat process to until you finish with 7 layers.

  • 6:

    Strain cream mixture into another saucepan and bring to a boil. Salt and pepper to taste and pour evenly over the potatoes and gently push potatoes down to allow cream to go between layers.

  • 7:

    Melt butter and evenly pour over top the potatoes.

  • 8:

    Sprinkle with parmesan. Place on a baking sheet and bake for 1 hour 15 minutes in a 375°F oven.

  • 9:

    Remove from oven and let rest for 25 minutes to allow liquid to fully absorb. Ready to serve.