Cream, cheese, potatoes, thyme – repeat. That’s how this Classic Potato Gratin rendition from Bon Appetit was made (well, kinda). While this particular dish was made for a Thanksgiving feast, I’m quite surprised that I’ve not incorporated more of these types of dishes throughout the year. Ignoring the caloric value, this particular dish is just absolutely delicious, feeds EVERYONE and is a great for a ‘make ahead’ option.
Here are a few tips if ever making a Potato Gratin recipe:
- Use a Mandolin: If you don’t already own one, I’d highly recommend purchasing a Mandolin. They are so incredibly convenient and made the entire arduous potato process just that make quicker.
- Always add more Garlic and Herbs: I added copious amounts of garlic and thyme to this recipe. The result? A kitchen that was not short in flavor.
- Be Meticulous with the Potatoes: Arrange the potato slices carefully in the dish. Large gaps can absorb the cream mixture and just create a soup-y mess.