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Prep time
10 minutes
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Cook time
1 hour 30 minutes
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Serves
6
Author Notes
An ultra cheesy potato gratin made with thinly sliced potatoes, heavy cream, butter and lots of cheese. Flavored with garlic, a hint of fresh thyme and crispy sage on top. It’s not only delicious, it’s also incredibly easy to make. The extra bonus? It’s the ultimate make ahead potato side dish. It’s luxurious and thoroughly indulgent. —Anna Chwistek | Serving Dumplings
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Ingredients
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3 pounds
starchy potatoes
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3 ounces
sharp cheddar
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2 ounces
parmesan
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2 teaspoons
fresh thyme leaves, chopped
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1 3/4 cups
cream, 20% fat
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3/4 cup
whole milk
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2 tablespoons
unsalted butter, melted
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1 tablespoon
olive oil, for greasing
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10
sage leaves
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1/2 teaspoon
crushed red pepper flakes
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2 teaspoons
each: salt, black pepper, onion powder, garlic powder
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1/2 teaspoon
each: cayenne pepper, smoked paprika
Directions
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Preheat the oven to 400 °F.
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Slice the potatoes, using a mandoline or a very sharp chef's knife, into 1/8" thick.
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In a large bowl, grate the cheddar and Parmesan. Add spices, fresh thyme leaves, cream, milk and melted butter. Stir to combine. Then add potato slices and toss with your hands until every slice is coated with the cream-cheese mixture. Make sure to separate any slices that are sticking together to get the mixture in between every slice.
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Grease a baking dish with olive oil. Pick up a handful of potatoes, arrange the slices upright, tightly against each other, until all potatoes have been added. If necessary, slice more potatoes. Pour excess cream-cheese mixture over the potatoes. Cover with aluminum foil and transfer to the oven. Bake for 60 minutes.
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After this, remove the aluminum foil. Sprinkle with extra black pepper, crushed red pepper flakes and sage leaves. Return to the oven. Bake until deep golden brown and crispy on top, about 30 minutes, until the potatoes are tender.
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Remove from oven, let rest for 10 minutes, serve. Enjoy!
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