Potato Gratin with White Cheddar, Thyme, and Rosemary
This is my favorite au gratin potatoes recipe and my side dish of choice to serve with baked ham. It's rich, creamy, and cheesy and always a hit with our guests.
With a food processor to shred the cheese and slice the potatoes, it's pretty easy to put together. The potatoes and cheese are layered and a mixture of heavy cream, shallots, herbs, and salt and pepper poured over before finishing with a little more cheese and popping in the oven.
Just remember to allow for plenty of time - an hour covered, 30 minutes to brown, and 10 minutes to cool. I wouldn't suggest substituting the heavy cream with something lighter as it absorbs differently and can be more liquidy (and it just isn't as good!). This is adapted from a recipe from an Arizona restaurant called Steamers Genuine Seafood (now closed). It serves 8-10.
INGREDIENTS
2 cups of heavy cream
1 large shallot, finely chopped
1 teaspoon of finely chopped fresh rosemary
2 teaspoons of chopped fresh thyme leaves
2-1/2 teaspoons of salt (I like to use Penzey's shallot salt)
3/4 teaspoon black pepper
4 pounds of russet potatoes, peeled
2 cups packed grated sharp white cheddar cheese (about 8 oz - I like the big blocks of Tillamook cheddar)
INSTRUCTIONS:
Preheat oven to 375°F. Brush a 13 x 9 x 2-inch baking dish with softened butter.
Whisk cream, shallots, herbs, salt and pepper together.
Peel potatoes (as you go, immerse them in water to prevent browning). Drain and slice thinly, about a quarter inch thick. I use a mandoline or food processor.
Layer half of the potatoes in the dish. Season with salt and pepper, and cover with 1 cup of cheese.
Add the rest of the potatoes. Pour cream mixture over the potatoes.
Season with salt and pepper and top with the rest of the cheese.
Cover with foil and bake for 1 hour.
Uncover (it will look soupy). Bake for 30-45 minutes more or until potatoes are tender and the gratin is golden brown and bubbling. If there seems to be too much liquid, bake until the cream is absorbed.
Cool for 10 minutes before cutting into squares and serving. I like to finish with black truffle salt from AZ's GoLbSalt.
I’ve served this with baked ham, grilled steaks, beef wellington, roast chicken, and ribs. Tip: It makes a great dish for a buffet brunch too.