Description

Creamy, easy, herby and cheesy are only few descriptions of this fantastic scalloped potatoes recipe, or au gratin potatoes. This is my fave potato recipe!

Ingredients

Units Scale

1/2 tbsp butter, for greasing pan
1.1 lb Yukon Gold Potatoes (500g, Asterix potatoes*)
1/2 medium yellow onion, thinly sliced
3/4 cup heavy cream (180ml)
2 tbsp dried tarragon** (or thyme, oregano, dill)
1 1/2 tbsp dried basil
2 tsp freshly ground pepper, or to taste
1 tsp salt, or to taste
1/2 cup shredded Swiss cheese (50g, or Jarlsberg or your favorite cheese)

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Instructions

Prepare baking dish: Prepare a 9x9 in (24x24 cm) dish with a generous amount of butter. The scalloped potatoes can rise a little, so don't choose the most shallow dish, mine is 2 in (5cm). Pre-heat oven to 400F (200C).
Slice your potatoes: I like to peel them, but you don't have to. Slice the potatoes in about 1/8 in (3-5mm) thick slices.
Line with potatoes: Start in one corner and line sliced potatoes, slightly overlapping each other. Do this on the next line too, so all are slightly overlapping. Top with half of the sliced onion, salt and pepper, and dried herbs.
Second layer: Start lining in the same overlapping matter. Top with the rest of the onion, salt and pepper and herbs.
Heavy cream: Pour heavy cream around the corners until you see the heavy cream peeping through the layers of potatoes (so maybe you need more or less heavy cream than me). At the end I move my heavy cream stream to the middle for more even distribution. If you find it too heavy, you can omit some of the heavy cream for some milk.
Cheese and baking: Top with a thin layer of shredded cheese. Loosely cover with aluminum foil and bake for 45 minutes. Take the foil off and bake uncovered for 15 more minutes or until golden and potatoes are done.
For that perfect slice: Wait 15 minutes before serving. But seriously, who can wait? Best served with garlic rosemary steak and peri peri cream sauce.

Notes

* When choosing the right potato: The best potatoes to use are fairly firm, keeping their shape when cooked, and with a medium starch content. These soak up the creamy sauce without making the dish seem too dry.

** No, it is not a typo. We use tablespoons of dried herbs here, tried and trusted recipe!

Prep Time: 15 minutes
Inactive Time: 0 hours
Cook Time: 1 hours
Cuisine: French

Nutrition

Serving Size: 1/4
Calories: 175
Sodium: 622
Fat: 12.3
Saturated Fat: 7.6
Unsaturated Fat: 0
Carbohydrates: 12.2
Fiber: 1.3
Protein: 5.6
Cholesterol: 43