Creamy & Cheesy Potatoes Au Gratin Recipe

Potatoes au gratin, scalloped potatoes... both are delicious, creamy, cheesy and versatile. They pair well with ham, roast beef or pork roast. The big difference is that a gratin uses gruyere or swiss cheese with a cream-based sauce where scalloped potatoes use cheddar and milk. Generally speaking, of course. Some gratin recipes use no cheese, some use breadcrumbs on the top, some even use mashed potatoes, sweet potatoes, blue cheese, etc. The sky is the limit.

This Christmas, I will be making cream-based potatoes with a mix of cheddar and gruyere. We are having ham because my mother in law likes it. I will make some lemon butter green beans, a holiday-like salad with mandarin oranges, dried cranberries and pecans, and for dessert, we are having petit-fours and chocolates. Maybe something else, if I come across something irresistable for purchase. So here is the recipe I will be using. This serves 6, just double it if you have a big crowd.

• 2 1/2 lbs. russett or yukon gold potatoes, peeled and sliced thin (a mandoline works well here)
• 1 garlic clove, smashed (I use a garlic press)
• 3 cups heavy cream
• a few grates of fresh nutmeg (optional)
• 1 sprig fresh sage
• salt and black or white pepper to taste
• 3 oz. grated gruyere
• 3 oz. grated cheddar

Preheat overn to 350 degrees and butter a large baking or gratin dish. Slice potatoes 1/8 inch on a mandoline or in a food processor. If you can do it by hand you are a better person than I.

In a saucepan, gently heat heavy cream and add crushed garlic, sage sprig, salt, pepper and a few grates of nutmeg, enough to flavor. Apply heat and stir occasionally until light bubbles form around the edge -- you do not want to bring this to the boil! Grate the cheese. Now time to assemble.

Put 1/3 of the potatoes in the baking dish, add 1/4 of the cheese, another 1/3 of the potatoes, another 1/4 of the cheese, the rest of the potatoes and the remaining 1/2 of the cheese. Remove the sage sprig from the cream and pour over the potatoes and cheese. Place baking dish on a rimmed cookie sheet to catch any boil-over and bake from 1 1/4 - 1 1/2 hours until brown on top and the potatoes are tender when pierced with a knife. Check frequently to make sure top does not over-brown, and if it does, simply lay a loose sheet of tin foil over the top. You can also add panko breadcrumbs, chopped fresh sage and parmesan cheese for the last 20 minutes for an extra-crunchy crust. Or sprinkle some fresh parsley on the top just before serving. Change the cheese, add a little more (but watch the cheddar, it gets oily). I am making mine tomorrow, photos to come. Enjoy!