Potatoes Au Gratin
 Creamy, cheesy, and indulgent, this potatoes au gratin recipe is perfect for holiday meals or any dinner that calls for something special. Ingredients Butter to grease the baking dish 2½ pounds Russet potatoes (3 to 4), peeled and sliced very thin 1½ teaspoons salt ¼ teaspoon freshly ground black pepper 1 cup (4 oz) finely grated Parmigiano-Reggiano 2¼ cups heavy cream Fresh thyme, for serving (optional) Butter to grease the baking dish 2½ pounds Russet potatoes (3 to 4), peeled and sliced very thin 1½ teaspoons salt ¼ teaspoon freshly ground black pepper 1 cup (4 oz) finely grated Parmigiano-Reggiano 2¼ cups heavy cream Fresh thyme, for serving (optional) Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) 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 4 layers. Pour any leftover cream over top. Place in the oven and bake, uncovered, for 60 to 75 minutes, 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. Make Ahead: If absolutely necessary, this dish can be assembled a day ahead and covered tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor too much). Store in the refrigerator and bake before serving. Note that the potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking. Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) 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 4 layers. Pour any leftover cream over top. Place in the oven and bake, uncovered, for 60 to 75 minutes, 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. Make Ahead: If absolutely necessary, this dish can be assembled a day ahead and covered tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor too much). Store in the refrigerator and bake before serving. Note that the potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking. Nutrition Information Powered by Per serving (8 servings) Calories: 399 Fat: 29 g Saturated fat: 18 g Carbohydrates: 28 g Sugar: 3 g Fiber: 2 g Protein: 9 g Sodium: 518 mg Cholesterol: 101 mg Per serving (8 servings) Calories: 399 Fat: 29 g Saturated fat: 18 g Carbohydrates: 28 g Sugar: 3 g Fiber: 2 g Protein: 9 g Sodium: 518 mg Cholesterol: 101 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.