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Scheff’s Table: Au Gratin Potatoes with Parmigiano-Reggiano and herbs

Fast and easy, but with the very best ingredients to achieve the most tasty au-gratin potatoes.


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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