Potatoes Au Gratin

These spuds were delicious. Just in time for Bastille Day.

The Soup Diva

This delicate and decadent dish (PommesDauphinoise en Français) was made to accompany my Easy Chicken Cordon Bleu for our Bistro Night celebrating Bastille Day. Tres magnifique!

  • 2 lbs Yukon Gold potatoes
  • 1 cup shredded cheese (Gruyere is traditional, but any cheese will do)
  • 2 cups milk or half-and-half
  • 1/2 stick butter
  • 1/4 cup flour
  • 1 tsp dried thyme or 1 tbsp fresh
  • 1/2 tsp garlic powder
  • pinch of nutmeg (optional, but traditional)
  • salt and pepper to taste (liberally)

Slice potatoes as thin as possible, no more than 1/4″ (a mandolin works very well for this). Melt butter and stir in milk or half-and-half. Layer half of potatoes in bottom of prepared baking dish and sprinkle with half of flour and seasonings, then half of cheese, then half of butter/milk. Top with remaining potatoes, remaining flour and seasonings, remaining butter/milk, and top with remaining cheese. Cover with foil and…

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