How to Make Potatoes Au Gratin - Escoffier
Escoffier Chef Instructor Scott Cohen has you covered with his creamy and cheesy French cuisine classic, Potatoes Au Gratin.
Ingredients
- 3 large Russet Potatoes peeled and sliced 1/8” thick
- 5 cloves minced
- 5 branches of fresh thyme cleaned and chopped fine
- 4 oz sweet butter
- 4 oz grated gruyere “Swiss” cheese
- 2 oz grated parmesan cheese
- 1 quart heavy cream
- Salt and pepper to taste
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