Potatoes au Gratin

Potatoes are the best gluten-free friendly method to get flavor on your plate. They’re great when they’re crispy, fluffy, shredded, mashed…any way you slice it, potatoes are a WIN in our book.

RECIPE

ingredients:

8-10 small, peeled potatoes

1 quart heavy cream

Fresh Herbs [oregano, thyme, rosemary, etc…you pick!]

Butter

Salt + pepper

Into an 8x8 baking dish, use a mandolin slicer to slice your potatoes as thin as possible directly into the dish. The thinner the better when slicing these potatoes. This will give them that melt-in-your-mouth feeling that is just perfect. Once the bottom is covered with an even layer of potatoes, being to add layers of butter, herbs and salt + pepper.

Continue building layers until the dish is full or you’re out of potatoes. Cover with foil and bake at 350F degrees for about 45 minutes. Remove the foil and bake for another 5-7 minutes or until the top is golden brown.