Tender thinly sliced potatoes layered with white cheddar and gruyere cheese baked with cream and stock that’s seasoned with Dijon mustard and thyme. A sprinkling of extra cheese on top browns up nice and crispy.
We always have ham and potatoes au gratin on the menu for our Easter celebrations. I have been making this 1995 recipe from Epicurious for years. I love the flavor of the recipe, but it calls for 5-pounds of russett potatoes (which tend to get a little too soft) and it always takes twice as long to cook than the recipe states.
Recently, I had been watching a Martha show on PBS where she made scalloped potatoes. She cooked the potatoes for a few minutes in a cream and milk mixture on the stovetop before transferring them to a casserole dish to bake in the oven – hmmm – I wondered if this technique could help speed up the cooking of my potatoes au gratin?
I decided to give it a shot, I used 3-pounds of starchy, yet firm Yukon gold potatoes. This amount of potatoes fits perfectly in a standard 9 x 13 x 2-inch baking dish. I adjusted all the ingredients amounts, added a few of my own touches and utilized the method of precooking the potatoes for a few minutes on the stovetop. They turned out delicious and only took 45 minutes in the oven! We will definitely be enjoying this Creamy Potatoes Au Gratin recipe with our family on Easter Sunday! I hope you enjoy the recipe too!