Potatoes Au Gratin
Ingredients
- 1 tablespoon butter, for the baking dish
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 1 1/2 cups grated Gruyere cheese
- 2 1/2 cups heavy cream
- 1/2 cup milk
- 3 sprigs thyme
- 3 pounds ukon Gold potatoes, peeled and sliced 1/8 inch thick (see Recipe Note)
- 1 medium yellow onion,
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
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Instructions
- Preheat the oven to 375°F. Butter a large (3-quart) shallow baking dish.
- In a small bowl, mix the melted butter and breadcrumbs together until combined. Stir in 3/4 cup of the grated cheese. Set aside.
- In a large pot combine the heavy cream, milk, salt, pepper, and thyme. Add the potatoes and onions.,Bring to a boil over medium heat, stirring often to separate the slices. Boil for about 1 minute, or until the potatoes release some of their starch. (You will see the cream thicken slightly.) Remove the pan from the heat.
- With a slotted spoon, transfer the potatoes and onions to the baking dish in an even layer, leaving as much cream in the pot as possible.,Stir the remaining 3/4 cup of cheese into the cream in the pot, and when the cheese melts, pour it over the potatoes in the baking dish. Sprinkle the cheesy buttered breadcrumbs over the potatoes.
- Bake the gratin for 50 to 60 minutes, or until the potatoes are tender and the top is bubbly and golden brown.,Check the gratin at the 40 minute mark. If the top is already brown, place a piece of foil loosely over it to prevent the breadcrumbs from burning and continue to bake for another 10 to 20 minutes. If the top isn’t brown at the 40 minute mark, continue baking uncovered until it is.,Simply Recipes / Sally Vargas
- Remove the gratin from the oven and let it rest on a cooling rack for 10 to 15 minutes before serving.,Did you love this recipe? Let us know with a rating and review!,Simply Recipes / Sally Vargas
Source
Original recipe: View Original