This side dish just screams holiday dinner. It's good old-fashioned Potatoes AuGratin. New York Times Food Columnist Melissa Clark stopped by Tonia's Kitchen to talk about this rich, decadent side dish that goes really well the roast pork we talked about earlier in the week. In fact, Melissa says they can even go in the oven together. These dishes can be made ahead or the day of the Christmas feast. It oozes flavor, and love for your guests. Love, because your guests will love it too!
3 to 4 pounds potatoes, peeled and cut into ¼-inch slices
2 tablespoons unsalted butter
Kosher salt and black pepper
2 to 3 cups half-and-half or heavy cream
¼ cup grated Parmesan or Gruyère
Pinch of nutmeg (optional)
- Step 1
Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
- Step 2
Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about ¾ of the way to the top.)
- Step 3
Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
- Step 4
Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.
