This is one of the most delicious sides you can have on your Thanksgiving table. I prefer it 100 times over to macaroni and cheese. Its super decadent and rich and satisfying and all it consists of is just, potatoes, cream and cheese. My mother started making these years ago and they are a main staple on our table. Its one of the things that I am most thankful for each year.
There aren’t too many long notes about this dish as it is very simple. Here goes:
Using a mandolin:
A mandolin can be quite the kitchen weapon. Be sure to use the guard while you use the mandolin. You want thin slices of potatoes for this dish but not too thin.
Using the broiler:
Anything under the broiler is going to cook very quickly! Do NOT walk away from anything you place under the broiler especially on a busy Thanksgiving cooking day! Watch it and pull it out in the recommended time.
- 2.5-3lbs Yukon gold potatoes
- 1 cup heavy cream
- ½ cup half and half cream
- 3 tbsp butter, melted
- 1 cup grated parmesan cheese
- 1 cup grated mild white cheddar cheese (or gruyere for more flavor)
- 2 tsp thyme leaves
- Salt and pepper
- Mix cream and ½ and ½ together with a whisk in a measuring cup or small bowl and set aside.
- Grate cheeses and set aside. NB: It’s a lot better to grate your own cheese for this dish.
- Wash, peel, and slice potatoes using a mandolin. Try to get each slice to about a 1/8-inch thickness. Set potatoes aside in a large bowl.
- Preheat the oven to 350 degrees.
- In a casserole dish, add melted butter. Tip the dish to allow the butter to fully coat the bottom of the pan. NB. I used a 7x11 dish. Using a smaller dish may yield more layers and using a larger dish may yield less layers. 3 or more layers in this dish is best.
- Place a layer of potatoes in the dish, slightly overlapping each piece. Place 1/3 of each shredded cheese on top of the potatoes. Season the potatoes with a pinch of salt, a pinch of pepper and a pinch of fresh thyme leaves.
- Pour in 8 tbsp or 1/3 of the milk and cream mixture onto the potatoes. Use a spoon to measure if that feels easier.
- Add a second layer of potatoes, overlapping each piece slightly. Add a second amount of cheese and season the layer with salt, pepper, and thyme. Pour in another 8 tbsp of the cream mixture onto the potatoes.
- Add the last layer of potatoes and the last amount of cheese. Season with salt, pepper, and thyme. Pour in the remaining cream mixture.
- Cover the casserole dish with foil paper and bake for 1hr and 15 minutes or until the center of the potatoes are soft. Use a knife to test. Remove the foil and place the potatoes under the broiler for3-5 minutes to toast the cheese and get good color on top. NB Pay super close attention to anything you place under the broiler. Things will cook very quickly and can burn easily so don’t walk away!
- Remove potatoes from the oven and let it stand for at least 5 minutes. Top with more fresh thyme leaves and fresh cracked pepper before serving.