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Book a Chef
Potatoes au Gratin
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$86.67 Cooking Fee
Serving Size: 1/2 cup
Cook Tools and Details
Adjust the ingredients measurement scale here by changing this number. 10 servings
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Grease an 9x13-inch baking dish with butter.
- In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
- Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 3-4 layers. Pour any leftover cream over top.
- Place in the oven covered with aluminum foil for 40 minets. Uncover and continue baking for addition 20 minets or until the potatoes are tender when pierced with a knife and golden brown on top.
- Let the dish settle on the counter for about ten minutes.
- Sprinkle with fresh thyme, if using, and then serve.
Total Time1 hour 20 minutes
Recipe Serving Size10 servings
- 2 tablespoon butter
- 3 pound russet potato about 9 medium russet potatoes, peeled and sliced very thin
- 2 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 ¼ cup Parmesan cheese finely grated
- 2 ½ cup heavy whipping cream
- 3 sprig fresh thyme for serving (optional)
Cooking Tools RequiredCutting board, Measuring cups and spoons, Mixing bowls, Oven, Pyrex baking dish, Sharp Knives, Spatula, Vegetable Peeler
Heat in microwave on medium power until heated through, mixing halfway through heating time.
Calories: 382kcal | Carbohydrates: 27g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 96mg | Sodium: 715mg | Potassium: 624mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1042IU | Vitamin C: 8mg | Calcium: 204mg | Iron: 1mg
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