a random wonderful recipe for Potatoes Au Gratin

I know that it's the middle of the summer, so posting an au gratin potato recipe seems a little strange BUT I made these potatoes for Easter this year and they were SO good that even now, I kind want to make them.  The flavor was a fun twist on the same old same old and now I can't go back!  And really, if I made them THAT long ago and still can't get them out of my head, what does that tell you? 

So here we have a random potato recipe in the middle of summer.  Pin it and save it but DO make them sometime!  

Potatoes Au Gratin
(recipe from http://www.closetcooking.com/)

1 cup heavy cream
1 cup milk
1 clove garlic (chopped)
1/4 teaspoon nutmeg
salt and pepper to taste
1 pound potatoes (peeled and sliced thinly)
1/2 cup gruyere (grated) (or sub a similar cheese)
1/2 cup parmigiano reggiano (grated) (I bought the cheaper variety since the other was a little $$)
1 tablespoon thyme (chopped, I used fresh)

Heat the cream, milk, garlic, nutmeg, salt and pepper in a sauce pan stopping before it boils.

Place a layer of the potatoes on the bottom of a greased 8 inch square baking dish. Pour some of the sauce over the potatoes to coat along with some cheese and thyme.  Repeat layers until you are out of potatoes ending with a layer of cream topped with cheese and thyme.

Bake in a preheated 350F oven until the sides are bubbling and the top is golden brown, about 30-45 minutes.  Cover loosely if top starts to get too brown before potatoes are tender. 

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