These potatoes have been a hit at family gatherings recently and might be my signature dish. Everyone raved about them at Christmas and my mom asked me to make these again for Easter. It’s creamy and cheesey inside with a browned, slightly crisp layer of cheese on top.
They are very easy to make if you have a mandoline slicer. I have this one and I love it. If you don’t have a mandoline then you will need to slice these very thinly by hand with a sharp knife. That sounds awful, I know, so I definitely recommend using or getting a mandoline. It’s so worth it! You’ll want to make these over and over so it’s worth the investment. Plus, you can slice tomatoes easily and cut veggies. It’s a nice tool to have around.
When I was naming this recipe I had to look up the difference between scalloped potatoes and potatoes au gratin. Apparently, scallopped potatoes is a potato dish that utilizes milk or cream. Potatoes au gratin is a dish that uses potatoes and cheese as the main components. This dish fits both but I went with au gratin because, along with heavy cream, it’s just potatoes and cheese. I used 3 different cheeses in this dish: Cheddar, fresh Parmesan and Gruyere. Gruyere is my favorite “fancy” cheese! It’s a bit pricey but so worth it for the flavor.
- 6-7 medium russet potatoes, peeled
- 2/3 cup Parmesan, freshly grated
- 2/3 cup Gruyere, grated
- 3/4 cup Cheddar, freshly grated
- 2 cups heavy cream
- 3 garlic cloves (I used the jarred kind)
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
- Preheat oven to 400°. Slice potatoes into 1/8 inch slices. Set on paper towels to absorb moisture.
- In a medium bowl, combine cheeses. In another bowl, combine heavy cream, garlic, salt, pepper and pepper flakes. Set aside.
- Make a layer of potatoes, overlapping potatoes, in a large, greased casserole dish. Add about a third of the cheese all over the top. Repeat until all potatoes and cheese have been used.
- Pour cream mixture evenly over the top. Bake, uncovered, for 50-60 minutes or until bubbly, browned and fork tender.
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