This recipe is so simple and foolproof but incredibly elegant. Use Yukon Gold potatoes with the skin on. No peeling!
It is perfect as a side dish for your most high end of dinner parties, as an easter side dish or even better for Thanksgiving.
Give this hearty, but technically vegetarian dish a try and Happy National Potato Day. Now go eat some French Fries… Enjoy!
I know what your thinking- Potatoes smothered in heavy cream and cheese is not exactly the healthiest of dishes. Well, you’re right, but I could not resist posting this dreamy, creamy dish I made last Spring. I saw Chef Josh Emett make this one day from his Insta-Worthy kitchen in New Zealand. If you have followed me for any amount of time you know how much I love Chef Josh and his cookbook , “Recipes.”Jump to Recipe
1 TBSP unsalted butter
4 oz. Parmesean cheese
4 oz. Gruyére Cheese
3 cloves garlic, peeled & smashed
2 cups heavy cream
1 tsp Kosher Salt
1 tsp ground pepper
3-4 sprigs of fresh thyme
2 1/2 lbs of Yukon Gold Potatoes
Method – Total time 1 hour 15 minutes. Serves 6-8
- Pre heat oven to 350 degrees.
Butter a 9 x 13 inch baking dish. Rub garlic over the butter as well to season the dish. Grate cheeses and combine- set aside.
- In a large pot, add sliced potatoes. Add in smashed garlic, heavy cream or milk, salt, pepper and thyme sprigs. Bring to a simmer over medium high heat. Liquid should just cover potatoes. Add more cream or milk if needed. Stir gently with a scraper to keep sauce from sticking to the bottom. Once potatoes are al dente remove from heat- this takes about 5-7 minutes. Remove thyme stems.
- Spoon one third of the potatoes into the prepared buttered baking dish. Spoon over one third of the sauce. Top with one third of the cheese mixture. Repeat layering potatoes, sauce and cheese. Top with additional cheese. Scrape every bit of the sauce out of the pan to cover the potatoes.
- Bake at 350 degrees for 35-45 minutes or until potatoes are golden brown and crusty.
Let rest 15 minutes prior to serving.