Potatoes Au Gratin…For The Teachers

Potatoes Au Gratin…For The Teachers

Last week was teacher appreciation week at my son’s school. We love our teachers and our school so I wanted to definitely put some effort into our appreciation gifts. One of the other moms in our class organized a luncheon and everyone volunteered to bring something. I volunteered to bring a side. Potatoes Au Gratin was decided upon.

Over the years I have made many different versions of this side dish and really love it for its versatility and how easy it is to prepare. Despite the relative ease with which it is made, it is always a crowd pleaser and does contain a wow factor. People are always just happy when they see Potatoes as a choice in buffet style pot luck because you know they are going to be satisying and people usually don’t mess them up.

When I make this dish I often make a really simple Edna Lewis recipe but for the teachers I wanted to make something a little more substantial. I felt they really deserved some butter. And cream. And cheese. Yup they deserve the works.

So here’s what a did. Thinly sliced yukon gold potatoes (I used a mandolin) parboiled in roasted chicken stock and then layered in a baking dish and drizzled with melted butter, cave aged gruyere and grated parmigiano regianno. Put it in the oven and bake for about 80 minutes and you have a cheesy, rich wonderfully aromatic and satisfying dish that everyone will love.

Potatoes Au Gratin
3 1/2 pounds Yukon Gold potatoes
6 cups stock (you can use chicken or beef)
1 large chunk cave aged Gruyere
1 cup grated parmesan cheese
1 garlic clove
1 cup heavy cream
S & P
6 TBS melted unsalted butter

Preheat oven to 325 degrees.

Wash potatoes and thinly slice, about 1/4 inch thick. No need to peel.
Place potatoes in a stock pot and cover with stock. Bring to a boil and then turn off heat and cover for about 3 minutes.
Drain potatoes and reserve liquid.
Rub baking dish with the clove of garlic.
Arrange potatoes in 1 layer in a glass baking dish. Top with a think layer of grated cheese and S & P. Drizzle with butter.
Repeat until out of potatoes and butter. Add cream and 2 cups of stock. Top final layer with cheese.
Place uncovered in oven and bake for about 70 minutes and then turn off heat but leave casserole in the oven for about another 10 minutes before removing.

Serve warm.

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