Potatoes au Gratin

Ingredients

• 3 lbs Potato (Yukon Gold or Russet, thinly sliced)
• 4 tbsp Butter
• 1 Onion (small, finely chopped)
• 6 Garlic (minced; to taste)
• ½ cup White Wine (dry; optional)
• 3 cups Half and Half
• 1 tsp Mustard (Dijon)
• 1 Bay Leaves
• 2 Thyme (sprigs fresh (or 1 tsp dried))
• 2 tbsp All-Purpose Flour
• 7 oz Gruyère Cheese (grated)
• 4 oz Cheddar Cheese (white, grated)
• 4 oz Parmesan (grated)
• 1 Table Salt (to taste)
• 1 Black Pepper (to taste)
• 1 Nutmeg (freshly grated, a pinch)
• 1 Chives (to garnish)

Instructions

1. 1

   Preheat oven to 350°F. Butter a 9x13-inch baking dish and arrange your sliced potatoes in the dish. Cover with a wet paper towel and set aside.

2. 2

   In a small saucepan, combine the half and half, bay leaf, thyme, and dijon. Heat over medium heat until it just starts to simmer. Reduce heat and let it gently simmer.

3. 3

   Remove from heat, discard the bay leaf and thyme sprigs. While your half and half is warming, in a skillet, melt the butter over medium heat. Add the finely chopped onion and season with salt and pepper. Sauté until softened.

4. 4

   Add in the minced garlic and cook until fragrant.

5. 5

   Deglaze the pan with 1/2 cup white wine, and cook until reduced by half.

6. 6

   Add the flour and stir constantly.

7. 7

   Gradually add the infused half and half, stirring/whisking constantly to prevent lumps from forming. Continue to cook over medium heat, whisking, until the sauce thickens.

8. 8

   Season with salt, pepper, and a pinch of freshly grated nutmeg. Remove from heat and gradually stir in the Gruyère, white cheddar, and Parmesan cheeses, reserving a bit of each for the topping. Mix until the cheese has melted and the sauce is smooth. Adjust seasonings as needed.

9. 9

   Layer the thinly sliced potatoes in the prepared baking dish. Pour the cheese and cream sauce evenly over the potatoes, making sure all slices are coated.

10. 10

    Top with the reserved cheeses, cover with foil, and bake. Place another baking sheet or foil beneath the pan, it will bubble over.

11. 11

    Remove the foil and bake for an additional 20 minutes, until the top is golden and the potatoes are tender when pierced with a fork. You can also finish under the broiler in the last 5 minutes of cooking.

12. 12

    Let the gratin rest for a few minutes before serving. Enjoy!