Creamy, cheesy, and indulgent, this potatoes au gratin recipe is perfect for holiday meals or any dinner that calls for something special.
➡️INGREDIENTS:
Butter to grease the baking dish
2½ pounds Russet potatoes (3 to 4), peeled and sliced very thin
1½ teaspoons salt
¼ teaspoon freshly ground black pepper
1 cup (4 oz) finely grated Parmigiano-Reggiano
2¼ cups heavy cream
Fresh thyme, for serving (optional)
➡️ INSTRUCTIONS:
1-Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
2-In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
3-Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
4-Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.
