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)
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• *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

• Preheat oven to 350˚F to 375˚F (oven-dependent: We used 375˚F for our Cafe)
• Combine the melted butter, cream, onion and garlic in a medium bowl. 
• Peel and slice the potatoes about ⅛" to ¼ thick
• 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 the salt, pepper and thyme. Sprinkle with 1/3 portion of cheese.
• Layer 2: Repeat for the 2nd layer
• Layer 3: Repeat for the final layer but DO NOT FINISH WITH THE CHEESE (save it for the end)
• Cover and bake for 1:15 to 1:30 minutes.
• Uncover and check for tenderness (if a knife goes smoothly into the middle). If so, sprinkle the final layer of cheese. 
• Increase oven temperature to 425F and bake uncovered an additional 10-15 minutes or until golden brown. (May use convection, or broil for 3-4 minutes).
• Allow to rest for 15 minutes before serving