Potato au gratin is one of those side dishes that will make everyone at the table so happy! Talk about getting seconds and thirds! This dish is delicious and the best part is it's incredibly easy to make!
Keywordholiday potato side dish, potato recipes, potatoes au gratin
Prep Time20 minutesminutes
Cook Time50 minutesminutes
Resting Time10 minutesminutes
Equipment
mandolin slicer
Baking Dish
Ingredients
6-7largeYellow potatoeswashed thoroughly
1cupHeavy cream
1 cupHalf and halfplus more if needed
1/2 cupParmesan cheeseplus more for sprinkling
10leavesFresh sage
Salt and pepper
Extra virgin olive oil
Instructions
Add the heavy cream, the half and half and 5 sage leaves to a small saucepan.
Bring to a simmer and set aside to allow the sage leaves to steep into the milk mixture.
Place a mandolin slicer safely on top of a large bowl.
Slice all the potatoes and discard both ends of each potato.
Season the potatoes generously with salt and pepper.
Add the parmesan cheese and mix well. Make sure all potatoes are coated in the seasonings.
Chop the remaining leaves of sage finely. Mix in with the potatoes.
Coat the bottom of the baking dish with some olive oil and place the potatoes in the baking dish.
Pour the milk on top of the potatoes and pat down to help them get soaked in the liquid.
The potatoes should be practically covered in the liquid, if they are not, just add a few splashes of half and half as needed.
Sprinkle parmesan cheese generously all over the top of the potatoes.
Cover tightly with aluminum foil and bake in a preheated 375° oven for 45 minutes.
Uncover and check to see if the potatoes are cooked completely. If they are, remove foil and bake uncovered until goden, about 10-15 minutes.
Once the potatoes are done, remove from oven and let sit for at least 10 minutes before serving.
Recipe Video Instructions
Notes
Be very careful handling a mandolin slicer. They usually have a safety attachment, use it especially towards the end of each potato to protect your fingers.