Cheesy Potatoes Au Gratin
These luscious, cheesy scalloped potatoes make a decadent side to any holiday table.
Equipment
- mandolin or food processor
Ingredients
- 2 ½ lbs yukon gold potatoes or butter potatoes
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded gruyere cheese
- 1 cup heavy cream
- 2 shallots, finely diced
- 1 tsp kosher salt
- ½ tsp fresh cracked black pepper
Instructions
- Preheat oven to 400°F.
- Thinly slice the potatoes using a mandolin or the slicer blade on your food processor.
- Coat the bottom of a 9x13 pan with cooking spray.
- Place a thin layer of the thin sliced potatoes along the bottom of the pan, slightly overlapping. Then sprinkle with ⅓ of the shallots and ¼ tsp of salt and a sprinkle of black pepper. Sprinkle ½ cup of cheddar and ½ cup of gruyere over the potatoes and then drizzle with ¼ cup of heavy cream.
- Repeat this step 2 more times, for a total of 3 potato and cheese layers.
- Spread the remaining potatoes on top of the third layer. Sprinkle with remaining ¼ tsp salt and pepper. Drizzle remaining ¼ cup heavy cream on the potatoes. Then top with the remaining cheese (add some extra if you want!). It's important to do the cheese last in this step so you get a nice crispy cheese coating on the top.
- Cover the pan with aluminum foil and put in the oven. Bake for 50 minutes.
- Remove the potatoes from the oven. Uncover, and put back in the oven to bake for an additional 20-25 minutes, until the cheese on top is crispy and the potatoes are fork-tender.