HERBED POTATOES AU GRATIN
November 2019 | The Honest Spoon
Do you have one of those recipes that your friends LOVE? One of those recipes that, no mater the season, you get at least a few texts a month from friends asking for the recipe again? Well, this is that recipe.
The first time I made these potatoes, a neighbor was quick to tell me “this IS NOT potatoes au gratin”. Well BOO ON YOU! Apparently, if it isn't smothered in cheddar cheese and chives they are not the real deal. WHATEVER. Guess I’m a wild rule breaker. Who makes food rules anyway? LAME!!!!
It’s no big secret that I’m no chef. I’m just a girl with a “just for fun” food blog. So guess what? NO RULES.. Just some kick ass potatoes that will MAKE YOU SWOON. If you are looking for a special potato side for Thanksgiving or Christmas- this is for you!
This dish is a repetitive layer of cream, thinly sliced potatoes, butter, ground Romano cheese, fresh thyme sprigs, fresh minced chives, salt and pepper. It’s a breeze to assemble and you can change up the flavor profile by simply updating the herbs. It’s up tp you!
PRO TIPS:
As you may or may not know, peeled potatoes can brown when exposed to air. To help mitigate this I slice my potatoes over a bowl of water (see pic below).
You can prep these the night before, or a few hours before putting into the oven. Again, exposed potatoes can discolor when exposed to air. So if you pre ahead, ensure there is an even layer of Romano cheese over the top. Then cover in plastic wrap with the wrap directly touching the surface of the pOtatoes. Just remove the plastic wrap before baking (some things need to be said).
You can bake these in a cast iron skillet or casserole dish. You want it deep enough (at least two inches)- because when you are making these you want LOTS OF LAYERS (I swoon).
PIN THIS RECIPE
HERBED POTATOES AU GRATIN [Gluten Free, Vegetarian]
| makes 6-8 |
DRY INGREDIENTS:
5 lbs of russet or Yukon gold potatoes (peeled and sliced thin). About 15 medium potatoes.
6 tablespoons of butter (salted or unsalted is OK)
1 1/2 C Heavy Cream
3/4 C ground romano cheese
fresh thyme leaves- about 15 sprigs
fresh minced chives (optional)
salt & pepper to taste
METHOD:
1. Preheat your oven to 425 F
2. Peel and thinly slice your potatoes. I use a mandoline and slice the potatoes over a bowl of water. Slicing directly into water keeps the potatoes from discoloring while your work.
3. Spray a deep oven proof skillet or casserole dish lightly with cooking spray.
4. Start assembling the layers by drizzling the pan or dish with heavy cream. Neatly layer in this order:
Sliced potato
drizzle of cream
about 1-2 tablespoons ground Romano cheese
sprinkle salt & pepper
sprinkle of thyme and chives
3-4 thin slivers of butter
5. Repeat the layering process. Start and finish with a drizzle of cream and small slivers of butter. The top layer should have a thin and even sprinkle of Romano cheese over the entire top surface. This will enable a brown crust later.
6. Spray a piece of aluminum foil with non stick cooking spray. Lay the spray side down over the top of your dish and cover (this steps ensures your cheese won’t stick to the foil!!). Bake for 40 minutes covered. Uncover and bake another 20 minutes. If you desire a more golden crust, broil uncovered for an additional 1-2 minutes. Do not walk away from the oven!! watch closely so it doesn't burn!!
7. Let potatoes rest 10 minutes before serving, This step really helps the layers come together. ALSO- it will be bubbling and burning hot. You kind of HAVE to wait- though you’ll be tempted to dive right in!
As always, please let me know what you think! I love hearing your feedback!
