Herb-Infused Au Gratin Potatoes
A delightful twist on classic au gratin potatoes, this recipe features herb-infused cream for a flavorful and rich side dish perfect for any dinner table.
Prep time: 15 minutesCook time: 1 hourServes: 6
Ingredients
2 lbs russet potatoes, peeled and thinly sliced
1 1/2 cups heavy cream
1/2 cup whole milk
3 cloves garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp salt
1/2 tsp black pepper
1 1/2 cups Gruyere cheese, grated
1/2 cup Parmesan cheese, grated
1 tbsp unsalted butter, for greasing
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a saucepan, combine heavy cream, milk, garlic, thyme, rosemary, salt, and pepper. Heat over medium until just simmering.
3. Grease a 9x13 inch baking dish with butter.
4. Arrange half of the potato slices in the dish, slightly overlapping. Pour half of the cream mixture over the potatoes.
5. Sprinkle with half of the Gruyere and Parmesan cheeses.
6. Repeat layering with remaining potatoes, cream mixture, and cheeses.
7. Cover with foil and bake for 40 minutes.
8. Remove foil and bake for an additional 20 minutes, or until potatoes are tender and top is golden brown.
9. Let cool for 10 minutes before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Preheat oven to 350°F (175°C) and reheat for 15-20 minutes or until hot.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
