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Thanksgiving Recipe: Potatoes Au Gratin

Mashed potatoes were always one of my favourite dishes for Thanksgiving, and while they still are, for the past couple of years my family has switched course to another potato centric dish. The new dish is Potatoes Gratin, layered creamy potato slices with a crispy golden top. These potatoes are much richer and creamier, and have texture variety that mashed potatoes severely lack. This year’s Thanksgiving is going to be very different for everybody, so if you are tired of the change just stick to the classics, but if you are looking to change up your Thanksgiving dinner, I recommend trying this recipe.

The ingredients you will need are:

  • 2 medium shallots
  • 4 cloves of garlic
  • 2 ½ cups heavy whipping cream
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 tablespoon thyme
  • 4 pounds russet potatoes
  • 2-4 ounces Gruyere cheese

To make the Potatoes Gratin:

First, preheat your oven to 325 degrees. Then you will start preparing your ingredients. Take 2 medium shallots and cut into small rounds. Peel 4 garlic cloves and add them to a medium saucepan with the shallots, 2 ½ cups heavy cream, and 1 tablespoon thyme. Bring to a simmer and add 1 tablespoon of salt, and 1 teaspoon pepper. Cook until the garlic is very soft, 15-20 minutes. Let the mixture cool slightly and transfer to a blender. Blend the mixture until its smooth.

Wash 4 pounds of russet potatoes. Use a mandolin to slice the potatoes very thinly. Arrange potato slices at an angle in a 3 qt. Shallow baking dish, and pour cream mixture over potatoes. Cover with tin foil and bake for 1 hour. Remove the foil and sprinkle 2 ounces shredded Gruyere cheese over the potatoes (add more if you like), and put back in the oven without foil for 10-20 minutes until the top of the potatoes are golden brown. Let cool and enjoy.

Classic Potatoes Gratin doesn’t have any cheese, despite what many people think. Though this recipe calls for cheese, it can be made without it as well. Alternatively, some gratin recipes call for more cheese, so it depends on how you like your potatoes. This can also be baked a day before eating. If you want to prepare the dish in advance, follow all the directions the same, but wait to add your cheese and cook without tinfoil until right before eating. Make sure you have let the dish come to room temperature before baking again. 

Enjoy the recipe!


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