Scalloped potatoes au gratin
Here's what you'll need:
chef’s tools:
DeBuyer Mineral B Carbon Steel Country Fry Pan with 2- handles
La Mandoline Revolution Master
ingredients:
10 peeled Russet potatoes
16 fluid oz heavy cream
20 fluid oz 2% milk
To taste kosher salt
To taste black pepper
2 each bay leaves
1 tsp thyme
3 cloves of smashed garlic
1 spring of fresh rosemary
Instructions:
-peel the potatoes
-slice the potatoes using the mandoline
-do not wash the potatoes after slicing, you want to keep the starch around to help give a thickness to the liquid.
- preheat your oven to 375f
-grab your DeBuyer Mineral B Carbon Steel Country Fry Pan
-Add heavy cream in your pan, on medium heat
-add milk
-add Kosher salt
-add black pepper
- bring your liquid to a boiling point
-add bay leaves
-add thyme
-add smashed garlic and yoru spring of fresh rosemary
-add your sliced potatoes
-cooked the potatoes on medium heat until the liquid get thick
- stir the potatoes from time to time
- the cooking should take about 8 to 10 minutes
-place the potatoes into a casserole dish
-cover the potatoes with the bread crumbs
-Place the casserole in the oven until you get a light brown gold color
-voila!
This is the perfect dish to go well with any roasted meat.
Great side dish for your holiday party.
What I love about this recipe is that you don’t have to use any cheese to get this rich creamy feel– the starch of the potatoes and the cream will do the job!
Bring my favorite pan into your kitchen!
