how to make potatoes and leek soup

Made merely with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the last word consolation meals.

Reading: how to make potatoes and leek soup

This crazy-good recipe for potatoes au gratin comes from my pricey pal Kelly Santoro, and it’s virtually equivalent to the recipe I realized in culinary faculty. It includes layering thinly sliced potatoes with heavy cream and grated cheese in a baking dish, after which baking till the cream thickens and blankets the potatoes in a wealthy, creamy sauce. I’d say the dish is worthy of an important day — it’s! — however the reality is that consuming it’s a special day in and of itself.

What You’ll Want To Make Potatoes au Gratin

Earlier than we get to the step-by-step directions, a number of phrases in regards to the components:

• The perfect potatoes to make use of for au gratin potatoes are russets; they’ve essentially the most starch and make the creamiest sauce.
• It’s possible you’ll be tempted to chop energy by utilizing half & half or milk rather than the cream. Please don’t! That is a kind of recipes that actually requires heavy cream with the intention to thicken up.
• It’s necessary to make use of genuine Parmigiano Reggiano somewhat than home parmesan. You may inform if it’s the true deal by wanting on the rind, which is embossed with the identify time and again. (If the cheese is already grated, it must be labeled “Parmigiano Reggiano,” not “Parmesan.”) When you can’t discover it, Pecorino Romano makes an awesome substitute.

Methods to make Potatoes Au Gratin

Start by slicing the potatoes as thinly and uniformly as attainable. You should use a mandoline slicer when you have one, however I by no means hassle. (Tip: When slicing wobbly potatoes, it helps to chop a skinny slice alongside the size of the potato, then flip the potato cut-side down on a slicing board in order that it sits flat.)

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Place the potatoes in a big bowl and toss with the salt and pepper. Ensure the potatoes are evenly coated.

Butter a 2-quart baking dish. Organize a few of the potato slices, edges overlapping, in a single layer on the underside of the dish.

Sprinkle 1 / 4 of the cheese over the potatoes.

Pour 1 / 4 of the cream over prime.

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Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over prime.

Place within the oven and bake, uncovered, for about an hour, or till the potatoes are tender when pierced with a knife and golden brown on prime. The highest layer of the potatoes must be superbly golden by the point the dish is finished baking however in order for you only a bit extra browning, be at liberty to stay the baking dish underneath the broiler for 1 to 2 minutes; simply hold a detailed eye on them in order that they don’t burn!

Sprinkle with recent thyme leaves, if utilizing, and serve. (Be aware: When you’ve got a big crowd coming and plan to double the dish, you’ll get the most effective outcomes by baking it in two 2-quart baking dishes as a substitute of 1 bigger dish. The potatoes will cook dinner extra evenly that approach.)

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