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POTATO GRATIN (AU GRATIN POTATOES)

INGREDIENTS:

• 2 lbs POTATOES (Yukon Gold or Russet), thinly sliced
• 2 cups HEAVY CREAM (or 1 cup milk + 1 cup cream)
• 2 GARLIC CLOVES, minced
• 1 SMALL ONION, finely chopped (optional)
• 1½ cups SHREDDED CHEESE (Cheddar, Gruyère, or mix)
• 2 Tbsp BUTTER
• SALT and PEPPER, to taste
• ¼ tsp NUTMEG (optional)
• FRESH THYME or PARSLEY, for garnish (optional)

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INSTRUCTIONS:

1. PREHEAT oven to 375°F (190°C).

Grease a baking dish with butter or oil.

2. PEEL and SLICE potatoes very thin (1/8 inch).

Use a mandoline if you have one.

3. MAKE THE SAUCE:

Melt butter in a pan.
Add garlic and onion (if using) and cook until soft.
Add cream, nutmeg, salt, and pepper.
Simmer, then remove from heat.

4. LAYER THE DISH:

Place half of the potatoes in the dish.
Pour half the cream sauce over them.
Sprinkle with half the cheese.
Repeat with remaining potatoes, sauce, and cheese.

5. BAKE:

Cover with foil and bake 40 minutes.
Remove foil and bake another 20–25 minutes until golden.

6. LET REST 10 MINUTES before serving.

Garnish with herbs if desired.

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