Potatoes au Gratin | Sides & Appetizer’s
Recipe by Sean Grace from Sides & Appetizer’s.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Mandoline
- Blender
- Grater
- Baking dish
- Saucepan
- Aluminum foil
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 5 garlic cloves, divided
- 1 Tbsp. unsalted butter, room temperature
- 2 medium shallots, quartered through root ends
- 2½ cups heavy cream
- 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
- 1 tsp. freshly ground black pepper
- 1 Tbsp. thyme leaves, plus more for garnish
- 4 lb. russet potatoes, scrubbed, very thinly sliced on a mandoline
- 3 oz. Gruyère, finely grated
- 1 oz. Parmesan, finely grated
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