Sheet Pan Au Gratin Potatoes (small batch)
- 3/4 pound (340g) Yukon gold potatoes
- 3/4 cup (180ml) heavy cream
- 3/4 tsp good Dijon mustard
- 1 tsp fresh thyme leaves, chopped
- 2 cloves garlic, peeled and minced
- salt and black pepper to taste
- 1/3 cup (40g) grated Gruyere cheese
- 1/3 cup (40g) grated sharp white cheddar cheese
- 1 TBS freshly grated Pecorino Romano cheese
- 1/2 TBS minced fresh chives to garnish
I was really impressed with this recipe. The potatoes cooked in a fraction of the time it takes to cook them in a casserole dish and there were twice as many crispy golden edges. I am all for that!
The potato really is my favorite vegetable and I cannot think of a tastier dish to set beside any protein. In fact I could eat a whole plate of potatoes and nothing else quite happily. Here are a few other favorites of mine that you might also enjoy!
PAPRIKA BROWNED POTATOES - This is a fabulous recipe for using up cold leftover potatoes. In fact I often cook/boil extra potatoes just so that I can make these delicious fried potatoes. They have a lovely color from the use of paprika and taste heavenly.
SLOW ROASTED GREEK POTATOES – This is is one of my favorite ways of preparing potatoes. They always end up melt in the mouth tender, with beautiful flavors and burnished golden edges. They also basically cook themselves. Its true. With a tiny bit of basic prep, you pop then into a slow oven and let the oven do all the work! I love recipes that cook themselves.
Sheet Pan Au Gratin Potatoes
- 3/4 pound (340g) Yukon gold potatoes
- 3/4 cup (180ml) heavy cream
- 3/4 tsp good Dijon mustard
- 1 tsp fresh thyme leaves, chopped
- 2 cloves garlic, peeled and minced
- salt and black pepper to taste
- 1/3 cup (40g) grated Gruyere cheese
- 1/3 cup (40g) grated sharp white cheddar cheese
- 1 TBS freshly grated Pecorino Romano cheese
- 1/2 TBS minced fresh chives to garnish
- Preheat your oven to 450*F/ 230*C/ gas mark 7. Butter a 7 1/2 by 10-inch baking tray (with a lip) really well. Alternately, line it with a thick layer of aluminum foil and butter the foil really well, or use nonstick cooking spray. (I chose the latter for easier clean up.)
- Scrub your potatoes really well. Peel and then cut into 1/8 inch thick slices. (Put into cold water as you slice them so they don’t turn brown.)
- Heat the cream gently together with the garlic, thyme, Dijon mustard and a pinch each of salt and black pepper. Bring to a simmer and then remove from the heat and leave to infuse while you move on with the recipe.
- Grate all of your cheeses and combine together.
- Begin layering your potatoes in a single layer, and using half of them, onto the prepared baking sheet, overlapping slightly. Season lightly with some salt and pepper. Sprinkle with half of the cheese.
- Repeat this with the remaining potatoes and cheese.
- Spoon the cream mixture evenly over top of the potatoes, making sure you get all of the edges and the middle. Don’t worry it will seep down to the bottom.
- Spray another sheet of aluminum foil with some nonstick cooking spray and then cover the potatoes, securing all around the edges, and trying as much as possible to keep the foil from touching the top of the potatoes. Place onto another baking tray.
- Bake in the preheated oven for about 20 minutes. Uncover and bake for a further 15 to 20 minutes, until the top is golden brown and crusted. The potatoes should be tender when pierced with the tip of a sharp knife.
- Sprinkle with the chives and serve immediately.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/03/sheet-pan-au-gratin-potatoes-small-batch.html
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