Potatoes au Gratin

"This potatoes au gratin recipe strikes that rare balance: decadent enough for a celebratory dinner, simple enough for a cozy weeknight. With thinly sliced russet potatoes soaked in a fragrant cream blended with garlic and thyme, then topped with a crust of Gruyère and Parmesan, this dish delivers rich, layered comfort in every mouthful. It's the kind of side dish that tastes like home, but elevated."

"What kind of potatoes should I use?Choose starchy potatoes, such as russets or Idaho potatoes. Their higher starch content helps thicken the creamy sauce (which is why you also shouldn't rinse them after slicing). You could also mix in Yukon golds if you'd like to use a variety. These kinds of potatoes retain their shape when thinly sliced, preventing a mushy result."

"How should I slice the potatoes? Should I peel them first?Use a mandoline or a very sharp knife to cut the potatoes into thin, even slices. Uniform slices help ensure the gratin cooks evenly and prevent undercooked potatoes from hiding in the center. Whether or not you peel them first is entirely up to you. We love the look of a rustic gratin with the skins on; if you prefer a more elegant look, put your peeler to work."

Thinly sliced russet potatoes soak in a garlic- and thyme-scented cream before baking under a crust of Gruyère and Parmesan for rich layered flavor. Starchy varieties like russets or Idaho help thicken the sauce and keep slices intact; Yukon Golds can be mixed for variety. Do not rinse potatoes after slicing to preserve starch. Use a mandoline or sharp knife for uniform slices; peeling is optional for a rustic look. Heat cream gently to prevent breaking and maintain a smooth sauce. Broil at the end to brown the cheese; toss cheese with about ¼ cup Panko for extra crunch.

Read at Bon Appetit