I think that this is all my son ate during our Thanksgiving Feast! (BOTH days…) I loved that the russet potatoes were left unpeeled. 🙂 Not only did it make the dish easier to prepare, the presentation was prettier and it was more healthy too! Well, at least it had more vitamins….
This recipe is from Bon Appetit, contributed by Claire Saffitz. I set the mandolin to 1/8″ to slice the potatoes. Starchy side dish perfection. 🙂
Yield: Serves 12
- 5 garlic cloves, peeled and divided
- 1 tablespoon unsalted butter, room temperature
- 2 medium shallots, peeled and quartered through root ends
- 2½ cups heavy cream
- 1 tablespoon coarse salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon thyme leaves, plus more
- 4 pounds russet potatoes, scrubbed, very thinly sliced on a mandolin
- 3 ounces Gruyère, finely grated
- 1 ounce Parmesan, finely grated
- Preheat oven to 325°.
- Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish.
- Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth. (I used a Vitamix.)
- Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill.
- Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, 60–75 minutes. Let cool.
- Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyère and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes. Serve topped with more thyme leaves, if desired.
Note: Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.
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- Mashed Golden Earthworm Organic Farm Potatoes
It does look beautiful and I don’t know why potatoes are usually peeled. Love potato gratin.
It cooked just as quickly with the peel intact – FABULOUS! This was quite the classic indulgent Thanksgiving side with the cheese and cream- and it was worth every bite! 🙂 Thanks, Suzanne!
Could I just eat the whole lot? Please?!
It was hard not to! 😉
It looks gorgeous and so inviting Josette😀
Thank you, Sonal. 🙂 This dish really does make potatoes look their prettiest!
Yum yum, nothing like a good side of ‘taters! And not peeling them sure makes it that much easier, right?
My husband and son would eat potatoes EVERY day!! 🙂
Your dish sounds and looks great! I bet it will be copied and used plenty of times during the holidays. Tis the season, after all. 🙂
Thank you so much, John! It is definitely the season of indulgence- love it! 🙂
I always leave skin on potatoes, I think it’s the best bit! This looks so good, and with the cream and cheese, must taste amazing!
I always leave the skin on thin-skinned potatoes but peel russets! It is the best part… what was I thinking? 😉
Looks good Josette- great job 🙂
This looks gorgeous…. yummm
Thank you so much, Chitra.
I can see why your son ate so many of your potatoes – great recipe. I love Bon Appetit and frequently find good recipes in their magazine 🙂
Thanks, Judi! I am a food magazine junkie- love Food and Wine & Bon Appetit. 🙂
Me too – My last post includes 3 magazines. Being a librarian I will never tire of sitting down and reading one of my food subs or a good cookbook 🙂
I didn’t know you were a librarian!! Our library is known for its cookbook collection- incredible. 🙂 Love it!
Do you think this would turn out okay if I just sliced the potatoes thin by hand?
Yes- it is just really important that the slices are equal thickness to that they cook evenly.