Looking for a delicious side dish for Easter brunch or dinner? Here is an AWESOME recipe for potatoes au gratin. I originally got it from the Food Network’s Tyler Florence. It’s amazingly simple and stunningly yumm-o!
2 pounds baking potatoes, peeled and sliced paper-thin (I use a mandolin)
2 cups heavy cream
Leaves from 4 fresh thyme sprigs
3 tablespoons chopped fresh chives, plus more for garnish
1 cup grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper
Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.