Own the Dinner-Party Side Dish with Potatoes au Gratin
The next time you’re asked to bring something to a potluck, recite the following four-word mantra: Potatoes. Cheese. Heavy cream. Potatoes au gratin are charmingly old-school, the kind of dish that everyone loves but no one makes. Except you. Get a couple of pounds of Yukon Gold spuds, a cup or so of heavy cream, and two big handfuls of grated Gruyère cheese. Whisk some salt, pepper, and chopped garlic into the cream and keep warm on stove. Slice the potatoes thin (use the mandoline in slide TK). Place a layer of the slices in a buttered casserole, then sprinkle with Gruyère, and repeat until you’ve used them all. Dump the cream mixture over the whole thing, cover with foil, and cook in a 375°F oven till fork-tender, about an hour. Ditch the foil, sprinkle a handful of grated Parmesan on top, and place under the broiler until the top is nicely browned. That’s it—your sure path to dinner-party popularity.
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