Scheff’s Table: Cheesy Au Gratin Potatoes
Preparation time: 30 minutes
cooking time: 40 minutes
- 2 lbs. russet potatoes, peeled and sliced very thin (I use a mandolin for this)
- 2 cups heavy cream
- leaves from 4-5 thyme sprigs
- 1/4 cup minced fresh chives
- 1 1/2 cups grated Parmigiano-Reggiano (don’t skimp on the cheese and use something inferior)
- sea salt and freshly cracked black pepper, to taste
Preheat the oven to 375 degrees F.
Peel and slice the potatoes almost paper thin. You could do this with a knife, but it’s much quicker and easier with a mandolin or V-slicer.
Place the potato slices in a large bowl.
Combine the potatoes with all the other ingredients, reserving 1/2 cup of the Parmigia
no-Reggiano and 1 Tbs. of the chives for later use.
Mix the ingredients well and turn into a casserole dish, flattening the potatoes out with a spatula.
Top the potatoes with the remaining 1/2 cup of Parmigiano-Reggiano.
Bake in the oven for 40 minutes.
Remove the potatoes au gratin when the gratin is bubbly and the potatoes are tender. I usually turn on the broiler briefly at the end of the cooking time to nicely brown the potatoes and give it a little crust.
Garnish with the remaining tablespoon of minced chives.
Photos by Ted Scheffler.
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