Description

A Sunday supper must-have, this classic baked dish is sure to please with it's creamy, cheesy decadence. While the French origins of Potatoes Au Gratin gives this dish a reputation for being fancy and fussy, it couldn't be more simple and easy to prepare with this kit. The hardest part is having patience while waiting for the layers of potatoes to become tender and absorb all the savory flavors of onions, thyme and parmesan cheese. 

Enjoy Potatoes Au Gratin as a side to a show-stopping centerpiece of roasted leg of lamb or chops, or a tender filet of beef. For a veggie-focused dinner, serve it as a main with a crisp green salad on the side. Leftovers reheat beautifully, providing an excellent opportunity to savor them for breakfast or brunch.

Serves 6-8. (Gluten Free, Egg Free, Nut Free)

Includes*:
  • 1 pint Heavy Whipping Cream
  • 4 oz Grated Parmesan
  • 4 ct Russet Potatoes
  • 1 Yellow Onion
  • 1 bunch Thyme
You will need:
  • Butter 
  • Salt and pepper
  • 2 quart baking dish
  • Aluminum foil
Hands on Time: 15 minutes; Total Time: 60-90 minutes

INSTRUCTIONS

STEP 1 
Preheat oven to 400°F and butter a 2 quart baking dish; set aside. 
STEP 2 
Prepare the vegetables. Roughly chop 1 tbsp. of picked thyme leaves; set aside in a bowl. Discard the ends and papery outer layers from onions, then thinly slice. Toss onions in the chopped thyme; set aside. Peel potatoes (if desired), then slice evenly into thin rounds (about the thickness of a nickel). Use a mandoline slicer, if available. Measure about 1 tsp. of salt in a small bowl; set aside.
STEP 3 
Add a single layer of sliced potatoes in the bottom of the baking dish, slightly overlapping and shingling the slices. Scatter about 1/4 of the sliced onion and thyme mixture over the potatoes. Sprinkle with about 1/4 of the measured salt and a few grinds of pepper.
STEP 4 
Pour about 1/4 pint of the heavy cream over the vegetables, then sprinkle with about 1/4 of the grated parmesan cheese.
STEP 5 
Repeat three more times, layering potatoes, onion & thyme, and seasonings, then heavy cream and parmesan cheese. Finish with additional thyme, if desired.
STEP 6  Cover the baking dish with foil, then set on a baking sheet. Bake for 60 minutes, then remove the foil. Reduce heat to 375°F and continue baking for another 15-30 minutes, or until a pairing knife can be inserted into the center without resistance. The top should be golden brown and crispy. 
STEP 7  When the gratin is cooked through, the heavy cream will be absorbed and there may be some opaque liquid remaining. Allow the gratin to rest at least 15 minutes before serving. During this time, the potatoes will absorb the liquid and the gratin will set. 

Note: Bake the gratin ahead of time and store in the refrigerator. Set the gratin on the kitchen counter for at least 30 minutes to help acclimate the baking dish and prevent cracking, then re-warm in a preheated 350°F oven for 40-50 minutes.

Enjoy!

*Wash and dry vegetables thoroughly before preparing.


What's inside

Cream, Heavy Whipping Cream, Pint - Default: 1 - Max: 1
Cheese, Grated Parmesan, Organic, 4 oz - Default: 1 - Max: 1
Potatoes, Russet, Large, Organic, 2 ct - Default: 2 - Max: 2
Organic Yellow Onion (1 count) - Default: 1 - Max: 1
Herbs, Thyme, 1 bunch - Default: 1 - Max: 1

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Parmesan Potatoes Au Gratin Kit

$19.49

serves 6-8
A Sunday supper must-have, this classic baked dish is sure to please with it's creamy, cheesy decadence. While the French origins of Potatoes Au Gratin gives this dish a reputation for being fancy and fussy, it couldn't be more simple and easy to prepare with this kit. The hardest part is having patience while waiting for the layers of potatoes to become tender and absorb all the savory flavors of onions, thyme and parmesan cheese. 

Enjoy Potatoes Au Gratin as a side to a show-stopping centerpiece of roasted leg of lamb or chops, or a tender filet of beef. For a veggie-focused dinner, serve it as a main with a crisp green salad on the side. Leftovers reheat beautifully, providing an excellent opportunity to savor them for breakfast or brunch.

Serves 6-8. (Gluten Free, Egg Free, Nut Free)

Includes*:
  • 1 pint Heavy Whipping Cream
  • 4 oz Grated Parmesan
  • 4 ct Russet Potatoes
  • 1 Yellow Onion
  • 1 bunch Thyme
You will need:
  • Butter 
  • Salt and pepper
  • 2 quart baking dish
  • Aluminum foil
Hands on Time: 15 minutes; Total Time: 60-90 minutes

INSTRUCTIONS

STEP 1 
Preheat oven to 400°F and butter a 2 quart baking dish; set aside. 
STEP 2 
Prepare the vegetables. Roughly chop 1 tbsp. of picked thyme leaves; set aside in a bowl. Discard the ends and papery outer layers from onions, then thinly slice. Toss onions in the chopped thyme; set aside. Peel potatoes (if desired), then slice evenly into thin rounds (about the thickness of a nickel). Use a mandoline slicer, if available. Measure about 1 tsp. of salt in a small bowl; set aside.
STEP 3 
Add a single layer of sliced potatoes in the bottom of the baking dish, slightly overlapping and shingling the slices. Scatter about 1/4 of the sliced onion and thyme mixture over the potatoes. Sprinkle with about 1/4 of the measured salt and a few grinds of pepper.
STEP 4 
Pour about 1/4 pint of the heavy cream over the vegetables, then sprinkle with about 1/4 of the grated parmesan cheese.
STEP 5 
Repeat three more times, layering potatoes, onion & thyme, and seasonings, then heavy cream and parmesan cheese. Finish with additional thyme, if desired.
STEP 6  Cover the baking dish with foil, then set on a baking sheet. Bake for 60 minutes, then remove the foil. Reduce heat to 375°F and continue baking for another 15-30 minutes, or until a pairing knife can be inserted into the center without resistance. The top should be golden brown and crispy. 
STEP 7  When the gratin is cooked through, the heavy cream will be absorbed and there may be some opaque liquid remaining. Allow the gratin to rest at least 15 minutes before serving. During this time, the potatoes will absorb the liquid and the gratin will set. 

Note: Bake the gratin ahead of time and store in the refrigerator. Set the gratin on the kitchen counter for at least 30 minutes to help acclimate the baking dish and prevent cracking, then re-warm in a preheated 350°F oven for 40-50 minutes.

Enjoy!

*Wash and dry vegetables thoroughly before preparing.

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