Cheesy Potatoes Au Gratin

Seasoned Cream

  • 2 cup heavy cream

  • 1 shallot, thinly sliced

  • 2 garlic cloves

  • 5 sprigs of thyme

  • 10 parsley stems

  • 10 black peppercorns

  • 1/8 tsp nutmeg, grated

  • 1 bay leaf

  • 1 tsp lemon zest, grated

  • ¼ tsp kosher salt

  1. In a 1 qt saucepot over medium-low heat, bring all ingredients to a simmer, remove from heat and let steep for at least 1 hour.

  2. Strain cream through a fine-mesh sieve (discard aromatics) into a 1 qt stockpot. Cover and keep warm until ready to make Potatoes Au Gratin.

Potatoes Au Gratin

  • 3 lb Russet potatoes

  • 2 cups white cheddar, grated

  • 1 cup parmesan, finely grated

  • 1 cup Seasoned Cream

  • 1 ½ tsp kosher salt

  • 2 tsp black pepper, ground

  • ¼ cup butter softened

  1. Preheat oven to 350 degrees.

  2. Scrub potatoes under cold running water to remove dirt; peel and submerge in cold water to avoid discoloration.

  3. Using a mandolin, slice potatoes into 1/8” thick rounds. Return rounds to cold water.

  4. Grease a 9x13 casserole pan with softened butter. Season the bottom of the pan with ¼ tsp salt and ¼ tsp black pepper.

  5. Overlap potato slices to cover the bottom of the pan. Season with another ¼ tsp salt and ¼ tsp black pepper. Evenly distribute 2 fl oz Seasoned Cream, 1/2 cup of White Cheddar and a ¼ cup of Parmesan.

  6. Repeat process for one more layer. For the top layer increase portions to  4 fl oz Infused Cream, 1 cup white cheddar, and a ½ cup of parmesan.

  7. Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil and bake until the top is evenly golden brown (about 20 minutes).

  8. Remove pan and let sit at room temperature to cool for at least 15 minutes before slicing.

John Minas