Potatoes Au Gratin - 8-10 servings

Potatoes Au Gratin (or if no cheese, Dauphinoise) - 8 to 10 servings

First made Xmas 2024 for the Rupinskis and it was a hit (and replaced two older recipes) 

From: Mark Bittman and RecipeTinEats

Time: 2 hrs

Equipment - 9x13 baking dish, oven

Ingredients

• 1 to 2 cloves garlic minced
• ¼ to ½ onion diced smallish
• 2 to 3 tbsp butter, melted
• 2 cups heavy cream
• 3.5 pounds Yukon Gold potatoes (or russet)
• 1¼ teaspoon salt, divided into 3 portions (eyeball it)
• 2.5 tsp fresh thyme, or 1 tsp dried, divided into 3 portions
• Freshly ground black pepper
• 2.5 cups freshly grated Gruyere or Parmesan, divided into 3 portions (eyeball it)
• *Optional: Pinch of nutmeg. Also, can remove or sub the garlic and onions with whatever you want, like leeks, rosemary, etc. You may also lightly cook the onions and garlic for a milder but nuttier taste. Can also add mustard powder in between the layers, or mix in actual mustard with the cream. Chopped chives also good to sprinkle at the end.
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Directions

1. Preheat oven to 350°F to 375°F (oven-dependent; Cafe used 375F).
2. Combine melted butter, cream, onion, and garlic in a medium bowl
3. Peel and slice the potatoes about 1/8" to 1/4" thick
4. Layer 1: Spread 1/3 of the potatoes in a baking dish, overlapping evenly (doesn't have to be perfect), then pour over 1/3 of the cream mixture. Scatter with 1/3 portion of salt, pepper, and thyme. Sprinkle with 1/3 portion of the cheese.
5. Layer 2: Repeat for 2nd layer.
6. Layer 3: Repeat for final layer BUT DO NOT FINISH WITH THE CHEESE (save it for Step #8).
7. Cover and bake for 1:15 to 1:30 hrs.
8. Uncover and check for tenderness (if a knife or fork goes smoothly into the middle). If so, sprinkle the final layer of cheese.
9. Increase oven temp to 425°F and bake uncovered an additional 10-15 minutes, or until golden brown. May use convection, or broil for 3-4 minutes.
10. Allow to rest for 15 minutes before serving.