If you’re looking for the ultimate potato side dish, look no further than these Herbed Potatoes Au Gratin. These definitely are not the same “scalloped potatoes” that your mom made, and you will love the savory addition of Freeze Dried herbs and garlic. I love serving this dish with my holiday roasted meats and they are great as leftovers.
First things first, the difference between ‘Au Gratin’ and ‘Scalloped’ potatoes: Scalloped potatoes are made with a butter/flour/milk roux and Au Gratin potatoes are made with cream/butter/cheese. In my opinion, cream and cheese make a better dish than flour and milk! This recipe actually does not involve butter; however, Fontina cheese is creamy enough to make you not even miss the ingredient.
The best way to slice your potatoes evenly and thin is with a mandolin. I’m typically afraid of my mandolin, but it’s the best way to ensure even cooking of the potatoes and will help when you layer them in the baking dish. The potatoes are layered with heavy cream infused with thyme, sage and garlic as well as sliced onions and cheese. Once you have determined that the potatoes are cooked thoroughly, you’ll want to remove the foil from the pan to toast up the top for a crispy cheese finish.
This potato dish will be a family favorite at your next holiday meal, or if you can’t wait that long to give it a try it is easy to prepare for a weeknight meal. Bon appetit!