Tuscan Au Gratin Potatoes

Ellbee’s Garlic Kitchen Box

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.

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Total Time 1 10

Servings: 8 servings

Course: Pasta & Sides

Ingredients Method Notes

Ingredients

3 pounds Yukon Gold potatoes, thinly sliced
2 cups half-and-half
1 cup shredded Gruyère or sharp cheddar cheese
0.5 cup grated Parmesan cheese
1 tablespoon Ellbee's Tuscan Gourmet Garlic
1 teaspoon Ellbee's Original Gourmet Garlic
1 tablespoon Ellbee's Butter Olive Oil
fresh thyme, salt, and black pepper

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.

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