Photo of Gus' Potatoes
Side

Gus' Potatoes

A rich, cheesy potato gratin baked in a garlic, thyme and white wine cream.

  • Side
  • Serves 10
  • 350°F
  • About 2 hr
Gus' Family Recipe

Ingredients

  • 1/2 cup dry white wine
  • 3 garlic cloves, halved
  • 4 thyme sprigs
  • 2 1/2 cups heavy cream
  • 1 1/2 cups freshly grated Parmigiano-Reggiano (5 oz), divided: 1 cup for the cream, 1/2 cup for the top
  • 1 tbsp kosher salt
  • 1/8 tsp cayenne pepper
  • 2 lb Yukon Gold potatoes, peeled and sliced 1/8 inch thick on a mandoline

Steps

  1. Heat the oven to 350°F.

  2. Put the wine, garlic and thyme in a large saucepan. Boil over high heat until the wine is down by half, about 3 minutes.

  3. Stir in the cream, 1 cup of the Parmigiano, the salt and the cayenne. Bring back to a boil, then take it off the heat. Fish out and discard the thyme sprigs and garlic.

  4. Lay the potato slices in even, overlapping layers in a shallow 15-by-10-inch baking dish.

  5. Pour the hot cream mixture over the potatoes and shake the dish so it settles between the slices. Scatter the remaining 1/2 cup of Parmigiano over the top.

  6. Bake 1 hour 10 minutes, until the potatoes are tender and the top is deep golden brown.

  7. Rest 15 minutes before serving hot.