{"id":1244,"date":"2024-05-27T12:06:37","date_gmt":"2024-05-27T12:06:37","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/potatoes-au-gratin\/"},"modified":"2024-07-30T06:31:47","modified_gmt":"2024-07-30T06:31:47","slug":"potatoes-au-gratin","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/potatoes-au-gratin\/","title":{"rendered":"Potatoes au Gratin"},"content":{"rendered":"

Potatoes au gratin is that rare side dish that feels equally appropriate at a fancy dinner party and on a Tuesday night at home with the family. That is to say, it\u2019s incredibly easy to make, wonderfully decadent, and everyone loves it\u2014even if no one is quite sure what to call it (potato gratin, au gratin potatoes, scalloped potatoes, that cheesy potato dish…we could go on).<\/p>\n

Pick up russet or Idaho potatoes for this recipe; their starchy flesh makes them the best potatoes for soaking up the creamy sauce, while their sturdy skins keep the thin slices from falling apart. When simmering the cream, make sure it\u2019s over a gentle heat (if it over-reduces, it will break). Slowly infusing and blending the creamy sauce ensures garlic and fresh thyme flavor the dish from corner to corner.<\/p>\n

\n

Ingredients<\/h2>\n

12 Servings<\/p>\n

\n

5<\/p>\n

garlic cloves, divided<\/div>\n

1<\/p>\n

Tbsp. unsalted butter, room temperature<\/div>\n

2<\/p>\n

medium shallots, quartered through root ends<\/div>\n

2\u00bd<\/p>\n

cups heavy cream<\/div>\n

1<\/p>\n

Tbsp. Diamond Crystal or 1\u00be tsp. Morton kosher salt<\/div>\n

1<\/p>\n

tsp. freshly ground black pepper<\/div>\n

1<\/p>\n

Tbsp. thyme leaves, plus more for garnish<\/div>\n

4<\/p>\n

lb. russet potatoes, scrubbed, very thinly sliced on a mandoline<\/div>\n

3<\/p>\n

oz. Gruy\u00e8re, finely grated<\/div>\n

1<\/p>\n

oz. Parmesan, finely grated<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Preheat oven to 325\u00b0. Cut 1 garlic clove<\/strong> in half and rub the cut sides all over the inside of a 3-qt. shallow baking dish. Smear 1 Tbsp. unsalted butter, room temperature<\/strong>, all over inside of dish. Bring 2 medium shallots, quartered through root ends<\/strong>, 2\u00bd cups heavy cream<\/strong>, 1 Tbsp. Diamond Crystal or 1\u00be tsp. Morton kosher salt<\/strong>, 1 tsp. freshly ground black pepper<\/strong>, 1 Tbsp. thyme leaves<\/strong>, and remaining 4 garlic cloves<\/strong> to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15\u201320 minutes. Let cool slightly. Transfer to a blender; blend until smooth.<\/p>\n

    Step 2<\/h4>\n

    Arrange 4 lb. russet potatoes, scrubbed, very thinly sliced on a mandoline<\/strong>, in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crispy edges from the top). Shingle sliced potatoes as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with aluminum foil. Bake potatoes until tender and creamy, 60\u201375 minutes. Let cool.<\/p>\n

    Step 3<\/h4>\n

    Place rack in highest position; heat broiler. Remove foil and top potatoes with 3 oz. Gruy\u00e8re, finely grated<\/strong>, and 1 oz. Parmesan, finely grated<\/strong>. Broil until cheese is bubbling and top of gratin is golden brown, 5\u201310 minutes. Serve topped with more thyme leaves.<\/p>\n

    Do ahead:<\/strong> Gratin can be baked 1 day ahead. Cover and refrigerate. Bring to room temperature before broiling.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Potatoes au gratin is that rare side dish that feels equally appropriate at a fancy dinner party and on a Tuesday night at home with the family. That is to say, it\u2019s incredibly easy to make, wonderfully decadent, and everyone loves it\u2014even if no one is quite sure what to call it (potato gratin, au […]<\/p>\n","protected":false},"author":2,"featured_media":1245,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1244","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1244"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1244\/revisions"}],"predecessor-version":[{"id":5168,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1244\/revisions\/5168"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1245"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}