This is the style of potato served in France. It has no flour in the cream sauce. Only heavy cream, grated cheese and garlic! It is baked in a heavy shallow baking pan and arranged in rows of upright slices. I used a cast iron fry pan. Serves 6-8 but can be doubled for a crowd which is what I did!
This recipe is from spoonforkbacon.com as Cheesy Garlic Potatoes Gratin
I did not add the final 2 tablespoons butter to the top of the cheesy potatoes. Otherwise the recipe is the same
Ingredients
3 pounds russet potatoes, peeled and sliced very thin
2 tablespoons unsalted butter
1 cup heavy whipping cream
1/2 heaping cup of grated white cheddar cheese
1/4 cup grated Parmesan plus more for sprinkling
3 large cloves garlic, minced
Salt and pepper
Procedure
- Preheat oven to 375
- Heavily butter your shallow heavy baking pan
- In a large bowl combine cream, cheeses, garlic, salt and pepper
- Thinly slice potatoes with a mandolin slicer
- Mix potatoes into cream sauce
- Arrange potatoes in upright stacks in your baking dish so they are standing vertically
- Pour the remaining cream sauce over the potatoes
- Cover with foil and bake 35-40 minutes
- Remove from oven and sprinkle with the additional Parmesan. Keep uncovered
- Bake another 25-30 minutes or until browned and tender
- Allow to sit at room temperature 10 minutes before serving
Add potato slices to cream sauce
Arrange potatoes as vertically as you can. My slices were pretty thin and delicate
nina in the kitchen 