Potatoes au Gratin is French, easy, and delicious way of making potatoes. It’s made of potatoes on top of potatoes, with cheese and sour cream in between! I don’t care for mashed potatoes, so I make this instead. I used the recipe from Le Creuset, which was very easy and tasty. I used a mandolin to evenly and quickly slice the potatoes, and layered them in a dish because I’m too poor to have the nice Le Creuset pan. But that’s okay! Maybe someday.
To spice them up, you can alter this recipe to go with different dishes. Try it with cheddar, hot sauce, and extra spices for a Spanish style, or add some basil and a little tomato sauce for Italian! You can even make this the day before and refrigerate it and put it in the oven when you need it, the perfect thing for a busy Thanksgiving.
So, slice up your potatoes, sprinkle your spices, spread some sour cream, top with gruyère, and repeat! The more layers you have the higher the deliciousness is going to be, but be careful because this stuff can take a while to cook. It’s done when it gets a little crispy (or a lot of crisp, I love some extra crunch) and the tomatoes are soft. I have a halogen oven, which could do it in twenty minutes. But with a standard oven you’re looking at about 75 minutes, but believe me it’s worth it. It’s a set-it-and-forget-it dish that is impressive and delicious, oh là-là!
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