Colorful Potatoes au Gratin
This recipe uses purple, sweet, and white potatoes to create a delicious side dish to bring a pop of color to your holiday table.
TYPE | SIDE DISH |
SERVES | 4 |
DIFFICULTY | MODERATE |
PREP TIME | 15 MIN |
COOK TIME | 60 MIN |
Ingredients
- 1 sweet potato
- 1 purple potato
- 1 white potato
- 1 tablespoon of butter
- ¼ cup olive oil
- 1 teaspoon of fresh parsley, chopped
- 1 teaspoon of fresh chives, sliced thin
- 2 teaspoons of fresh thyme, chopped
- 2 teaspoons of garlic, grated
- ¼ cup of heavy cream
- 2 tablespoons of gruyere cheese, grated
- 1 tablespoon of sharp cheddar cheese, grated
- ½ teaspoon of salt
- ¼ teaspoon of pepper
Directions
- Preheat the oven to 375°F.
- Use 1 tablespoon of butter to grease the All-Clad C2 Copper Oval au Gratin and set it aside.
- Using a mandolin slicer, slice the potatoes roughly 1/8 inch thick. This will ensure all of the potatoes are sliced to the same thickness.
- In a large mixing bowl, combine the herbs and toss to combine. Remove 1 teaspoon of the mixed herbs for garnish and reserve to the side.
- Pour the oil into the bowl with the herbs. Add the grated garlic and mix to combine.
- Add the potatoes to the mixing bowl and season with salt and pepper. Coat the potatoes with your mixture completely.
- Transfer the potatoes to your Oval au Gratin pan. Neatly line the pan with the potatoes and slightly overlap them as you go.
- In a separate bowl, combine the cheese with the heavy cream. Then pour it over the potatoes. Cover the pan with foil and bake in the oven for 35-40 minutes.
- After the covered baking time, remove the foil and place it back in the oven for 30 minutes or until golden brown on top.
- Remove the pan from the oven and let rest for 10 minutes before serving. Garnish with the reserved herbs and some flaky sea salt.
Pro Tip:
Using a mandolin slicer will ensure that your potatoes are uniformly sliced for even cooking and a beautiful presentation.
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