Potatoes Au Gratin

Back with the Thanksgiving posts! I was going to make a few more about all the fun things that I cooked last week but I've decided that this is going to be my second and final Thanksgiving-specific post this year. I do have an idea of a Thanksgiving-adjacent post involving some ingredients that I froze from that day. Are you intrigued yet??

So. Potatoes au gratin. Yum!! They just sound good, don't they? And let me tell you, they are. This recipe is filled with potatoes, cream, and cheese. I mean, what could be wrong about that?

I used a recipe I found on Pinterest, from this blog. I halved their recipe so some of the ingredient amounts may look teeny tiny. Start by slicing your potatoes nice and thin. If you have a mandolin, I think that would be a great tool to use for this recipe. Once you've sliced the potatoes, set them off to the side while you prepare the rest.

Dice the onion and sauté for a few minutes until it's nice and soft. Throw in the garlic and sauté for a minute. Add in salt, pepper, stock, cream, and potatoes and stir so that everything is combined and coated. Cover and bring to a simmer for about 15 minutes. Check for seasoning and pour into a buttered baking dish. I used a loaf pan. Top with grated cheddar, mozzarella, and parmesan and bake for 10-15 minutes until it's all melty and bubbling. Yum!

Recipe (from Frugal Hausfrau)

1 tablespoons butter 

1/4 medium onion 

1/2 garlic clove 

2/3 teaspoon salt 

1/4 teaspoon ground black pepper 

1/3 cup chicken stock 

2/3 cups heavy cream 

3/4 to 1 3/4 pounds (about 5 to 6 medium) russet potatoes 

1 1/2 cups total finely shredded cheese: 1 cup Cheddar, and a scant 1/2 cup Mozzarella topped with Parmesan, mixed together 

1. Preheat oven to 425 degrees F. 

2. Slice potatoes in about 1/8 inch slices.

3. Dice onion. Melt butter in a medium pot and sauté onion over medium heat until soft and translucent. Add garlic, salt, and pepper and cook for 30 seconds. Add stock, cream, and potato slices and bring to a simmer. Cover, reduce heat to medium low, and simmer gently for 15-20 minutes until potatoes are tender. 

4. Transfer mixture to a buttered 8x8 or loaf pan and top with cheese mixture. Bake in oven for 10-15 minutes until sauce is bubbling and cheese is melted. Cool slightly before serving.

Enjoy!