Tuscan Au Gratin Potatoes
This is the boxed au gratin shortcut from the original cookbook, taken all the way to dinner-party worthy. Thin potatoes bake in a creamy Tuscan-garlic sauce under a golden cheese crust, making it the kind of side dish that gets requested before the main course is even chosen.
Ingredients
Method
- Heat oven to 375°F. Brush a 9-by-13-inch baking dish with Butter Olive Oil. Layer half the potatoes with half the cheeses, Tuscan Garlic, Original Garlic, salt, and pepper; repeat.
- Pour half-and-half around the edges, cover tightly, and bake 40 minutes. Uncover and bake 20 to 25 minutes more until bubbling and deeply golden.
- Rest 10 minutes before serving so the creamy layers set into clean, beautiful slices.
Notes
Time: 70 min
Kitchen tip: A mandoline makes quick, even slices, but a sharp knife works beautifully if you keep the potatoes thin and consistent.
