Potatoes Au Gratin

This delicate and decadent dish (Pommes Dauphinoise 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 bake 30 minutes at 375; uncover and bake until top is browned and bubbly and knife inserted goes to bottom of dish easily. Allow to sit 15 minutes for sauce to cool and thicken.