Potatoes Au Gratin
BUTTER & BAGGAGE
Creamiest potatoes with crispy edges in every bite. A simple make-ahead side dish.
Gruyere Cheese Parmesan Cheese Heavy Cream Garlic Thyme Russet Potatoes
What type of cheese should you use?
Gruyere plus a little parmesan. If you want to substitute use a mild swiss or provolone along with parmesan.
What’s the best way to slice potatoes?
Try using a mandolin or food processor. But if not available, slice as thinly as you can with a knife.
Thinly sliced potatoes stacked on their side.
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