Another “Around the World” dish for Easter. A drum roll may be required for this one!
Potatoes au gratin (to grate) is a traditional holiday side dish not only in France but for many families around the world. Loads of delicious bubbly cheeses combined with whole cream, butter, garlic and sliced potatoes to create a dish so unbelievably amazing! You would almost think this is the main dish!
Au Gratin Potatoes
Butter to grease the baking dish
4 large Russet potatoes, peeled and sliced very thin
1 1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1-1/2 tablespoons flour
1 large clove garlic, minced
1 cup finely grated Parmigiano-Reggiano
2-1/4 cups heavy cream
Parsley for serving
1-1/2 cups sharp cheddar cheese, pieces
1/2 cup Italian breadcrumbs
2 tbsp. butter, softened
Preheat oven to 400 degrees F.
Peel and cut potatoes into approx. 1/4-inch slices, very thin.
Beat together melted butter, cream, milk, flour, garlic, salt and pepper by hand just until well combined.
Coat inside of large baking dish with softened butter.
Arrange 1/4 of potatoes on bottom of dish.
Sprinkle 1/4 of the Parmigiano-Reggiano on potato slices.
Place cheddar cheese pieces over the parmigiano.
Pour some cream mixture over potatoes. Repeat this layering step three more times.
Cover potatoes and bake for 20 minutes.
Uncover and bake another 40 minutes or until potatoes start to brown on top.
Sprinkle grated cheese and bread crumbs over top of potatoes and continue to bake for 5 to 10 minutes or until cheese is melted and breadcrumbs slightly browned and potatoes are tender.
Sprinkle parsley on top.