Creamy Potatoes Au Gratin | epicuricloud (Tina Verrelli)
Tender thinly sliced potatoes layered with white cheddar and gruyere cheese baked with cream and stock that's seasoned with Dijon mustard and thyme.
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Cooking tools:
- Baking dish
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Spoon
Ingredients
- 1 tablespoon butter (for buttering dish)
- 1 clove garlic (cut in half)
- 6 ounces gruyere cheese (shredded)
- 6 ounces white cheddar cheese (shredded)
- 2 tablespoons flour
- 1 tablespoon minced fresh thyme leaves (1 teaspoon dry thyme leaves)
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 1 cup heavy cream
- 2 1/2 cups low-sodium chicken broth
- 1/4 cup dijon mustard
- 3 pounds Yukon Gold potatoes (peeled or unpeeled) (sliced 1/8-inch thick)
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