I love Au Gratin Potatoes, so I decided to try making them from scratch to see how they would turn out. I didn’t do too badly for my first try. I didn’t use the russet potatoes like the recipe called for instead I used a combo of Red, Yukon and Sweet, this combo gave it great flavor and a creamy texture.
1 1/2 C. - Heavy Cream
1 Sprig - Fresh Thyme
2 - Garlic Cloves (chopped)
2 Lbs. - Potatoes (peeled & cut into 1/8 inch slices)
Salt & Pepper
5 oz. - Tub Grated Parmesan (set aside about 1/3 c.)
1/2 Tsp. - Ground Nutmeg
8 oz. - Shredded Mozzarella (set aside about 1/3 c.)
In a saucepan heat up the cream with a sprig of thyme, garlic, and nutmeg. While the cream is heating butter a casserole dish. Place a layer of potatoes in an overlapping pattern and season with salt & pepper. Remove cream from the heat, and then pour a little over the potatoes. Top with some of the parmesan and mozzarella cheese. Repeat and make two more layers, bake at 375 degrees uncovered for 45-60 minutes or until golden and potatoes are soft. Sprinkle the remaining cheese on top and broil for about 5 minutes.
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