Thanksgiving is almost here, and as promised, I'm sharing my favorite recipes with you all week. Potatoes Au Gratin has been a tradition in my family for as long as I can remember. As it baked, it would fill the house with the most comforting smell, and when it came out of the oven, bubbling and cheesy, my sister and I could hardly wait until it was cool enough to eat. It's definitely decadent, but is the perfect treat for the holidays. Enjoy! As always, if you have any questions, please comment or use my contact form!
3 lbs Yukon Gold Potatoes
3/4 Cup Creme Fraiche
3/4 Cup Heavy Cream
1.5 Cups Guyere, Grated
2 cloves garlic, minced
Butter (for greasing)
Salt & Pepper
- Preheat the oven to 400 degrees.
- Slice the potatoes 1/8" thick, using a mandolin for ease & uniformity (If you don't have one, just do your best and take care not to cut yourself!)
- Grease a large baking dish with butter and sprinkle the minced garlic evenly all over the dish.
- Layer 1/2 the potatoes in the bottom of the dish, allowing them to slightly overlap.
- Sprinkle this layer with a little salt, pepper, and thyme. Go easy on the salt, as potatoes absorb salt like sponges, and the cheese is already salty.
- Sprinkle half of the cheese over the potatoes.
- Stir together the creme fraiche and heavy cream, then pour half of it over the potatoes.
- Layer the second half of the potatoes, then top with salt, pepper, thyme, cheese, and cream mixture.
- Wrap tightly with foil and bake in the oven for about 30-40 minutes. Uncover, then bake some more until the potatoes are tender and the top is brown and bubbly. If it starts to burn, reduce the oven temperature to 350.
- Remove from the oven, let the gratin rest for ten minutes, then slice and serve.