Creamy Potato Gratin
Serves 6 | with Thyme, White Cheddar and Crispy Shallots
Rich, creamy and spiked with thyme, these tender potatoes are perfect for any festive table! We've added a crunchy shallot topping and oodles of cheese.
The ingredients and nutritional values listed below are based on 6 servings.
Ingredients: Red potato • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chives • Thyme.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch-thick rounds.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.
- Heat a medium oven-proof pan (large pan for 4 ppl) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Whisk in Cream Sauce Spice Blend and three-quarters of the thyme. Season with pepper. Whisk to combine, 1 min.
- Whisk in 1/2 cup (1 cup) water. Once mixture is smooth, whisk in cream.
- Carefully arrange half the potatoes in an even layer in the pan with cream sauce, then top with half the white cheddar. Repeat with remaining potatoes, then top with remaining white cheddar.
- Bring to a boil over high.
- Once boiling, remove from heat, then sprinkle Parmesan and remaining thyme over top. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl], then sprinkle Parmesan and thyme over top.)
- Bake in the oven until potatoes are tender and golden-brown, 22-28 min.
- Meanwhile, thinly slice chives.
- When potato gratin is done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handle will be very hot.)
- Cover and keep in a warm spot until ready to serve. (TIP: Pop into the oven right before serving to ensure cheese is melted, 3-4 min.)
- Sprinkle chives and crispy shallots over top before serving.