Repeat layering 2 more times with remaining potato, thyme, salt, pepper, and garlic cream. Pour remaining garlic cream over, then ¼ cup milk. Sprinkle cheese over. Bake gratin until golden on top ...

and the Gruyere cheese and stir until the cheese is melted. In a 12-inch oval baking dish or an 8-inch square. Rub the bottom of the dish with additional butter. Layer 1/3 of the potatoes by ...

But, what's the difference between scalloped potatoes and potatoes au gratin ... variety of shredded cheese and great choices ...

Gratins, the prototype for American scalloped potatoes, can be almost obscenely rich and hearty. While Gruyere is the quintessential gratin cheese, my excessive side likes a gratin modeled on ...

For this creamy, cheese-laden recipe ... This recipe for a three-root gratin is reinvigorated by a hearty combination of Yukon Gold potatoes, rutabaga, and celery root. Rutabaga and celery ...

potatoes au gratin Gruyere is a comforting, homey dish. Thinly sliced potatoes are baked in a cream sauce under a blanket of ...

Potatoes au gratin is that rare side ... dish from corner to corner. It’s the cheese (and sometimes an addition of breadcrumbs) that differentiates a gratin from scalloped potatoes.