Potatoes au gratin is that uncommon aspect dish that feels equally applicable at a flowery feast and on a Tuesday evening at dwelling with the household. That’s to say, it’s extremely straightforward to make, splendidly decadent, and everybody loves it—even when nobody is sort of positive what to name it (potato gratin, au gratin potatoes, scalloped potatoes, that tacky potato dish…we might go on).
Choose up russet or Idaho potatoes for this recipe; their starchy flesh makes them the most effective potatoes for absorbing the creamy sauce, whereas their sturdy skins preserve the skinny slices from falling aside. When simmering the cream, ensure that it’s over a mild warmth (if it over-reduces, it’s going to break). Slowly infusing and mixing the creamy sauce ensures garlic and recent thyme taste the dish from nook to nook.
It’s the cheese (and generally an addition of breadcrumbs) that differentiates a gratin from scalloped potatoes. The latter includes spuds merely sliced and baked in cream, whereas this potato gratin recipe will get a beneficiant topping of nutty Gruyère cheese and a contact of Parmesan.
