BakeAmerican
Potatoes au gratin
Thin slices, cream, a brown top. It can sit next to a roast. It cannot sit next to a packer clock.
Made it?
1 hr 15 min · 25 min hands-on · pull 185°F
Ingredients
7 lb on the fire · ~4.2 lb to the table · 8 plates at 8 oz
- Yukon Golds, ⅛-inch slices7 lb
- heavy cream2 cups
- garlic cloves, smashed2
- Gruyère, grated6 oz
- kosher salt1 tsp
Method
- 1
Warm cream with garlic and salt. Layer potatoes and cheese. Cream over. Do not drown them.
- 2
Cover, 350°F 45 minutes. Uncover 15–20 more until a knife meets no fight.
- 3
Broil to brown the top. Rest 10 so it sets. This is not a packer’s side — time it to a roast.
On the plate
With this, try
- With this dish, try making roasted carrots.
Same oven as a roast. Last 30 minutes. Whole thin carrots or big ones halved. Oil, salt, thyme, 425°F, honey in the last 5.
35 min
- With this dish, try making scalloped potatoes.
In the oven the last 75 minutes of a ham or a roast. Thin Yukon Golds, cream, garlic, salt. Covered, then uncovered.
1 hr 20 min
- With this dish, try making hasselback potatoes.
With a roast or a thick steak in the oven. Chopsticks as stops so you do not cut through. Butter, salt, 400°F.
1 hr 10 min