So Thanksgiving is over, and I’m on to my Christmas menu. Many cooks make a Thanksgiving redux for their Christmas dinner, but I prefer making something completely different for this holiday meal. In the past, I’ve made a stuffed pork loin roast, Beef Wellington, and surf and turf with filet and lobster. I haven’t finalized my main course for Christmas this year, but I’m definitely making Potatoes au Gratin that I’m featuring for today’s post.
Mashed potatoes grace many families’ holiday table, but I always favor a version of potatoes with a little more sophistication. Don’t get me wrong. I love mashed potatoes, but Christmas calls for something special. This slightly decadent but delicious side dish works with almost any main dish you can imagine.
For this recipe, I’ve used a combination of three cheeses: cheddar, Gruyere, and Fontina. I infused the cream with thyme and garlic to impart a subtle layer of flavor. The resulting dish is slightly rich, but oh so delicious. This side dish will serve as the perfect complement to your holiday feast.
Ingredients
1 1/4 cups heavy cream
1 sprig fresh thyme
1 clove garlic, peeled and smashed
2 pounds russet potatoes, peeled and cut into 1/8 inch slices
1/2 teaspoon salt
1/2 cup grated white sharp cheddar cheese
1/2 cup grated Fontina cheese
1/2 cup grated Gruyere cheese
2 tablespoon unsalted butter, cut into small pieces
Instructions
1. Preheat oven to 425 degrees. Pour cream into a small sauce pan. Add thyme and garlic and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat.
2. In a 12-inch iron skillet, arrange 1/3 of potato slices in an overlapping pattern. Top with 1/3 of salt, 1/3 of the cheese, and dot with 1/3 of the butter. Repeat layering 2 more times. Strain cream and pour over potatoes.
3. Transfer skillet to oven and bake for 25 to 35 minutes or until potatoes are tender and browning on top. Remove from oven and serve immediately.
https://southernboydishes.com/2014/12/09/potatoes-au-gratin/
You may also like:
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
Love this dish!! Best recipe I’ve ever tried, thanks for sharing…
I spend way too much time on this site looking at all the yummies…:)
Hi Bill! We made this last night and used the food processor slicing tool for perfect potatoes.
Hi Annie, That’s a great tip! Thanks for the comment! Hope you and your family have great holidays!
I love this type of potato dish…this recipes looks just perfect. I will be adding it to the menu for my SIL’s birthday dinner at the end of the week. Thank you for sharing…. BTW….I have red beans simmering away…that’s what’s for dinner!
Thank you Kate! I hope you enjoy it. Let me know how the red beans come out! Thanks for dropping by and I hope you have happy holidays!
I’m with you about something different for Christmas. I often go for a standing rib roast. These potatoes would be the perfect accompaniment. They look beautiful and oh so tempting, I send my warmest wishes for a terrific Christmas to you and yours!
Thank you so much, Adri! I hope you and your family have a wonderful Christmas as well!
One of my favorite dishes! Love the presentation of this — very pretty. And just a lovely recipe — thanks.
I love that this is a beautiful dish but also so easy! Nicely done, Bill — I see this on my holiday menu as well.
If you boil the potatoes for 10 minutes it cuts down on the baking time
Do these have to be made in a cast iron pan? Will a glass or metal pan be ok??
Hi Regina, thanks so much for stopping by SBD. You can certainly make this dish in a metal or glass casserole dish. I hope you like the recipe.