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Fact: Mashed doesn’t have to be your default when it comes to potato side dishes. Because potatoes just got a serious upgrade. Take this recipe for potatoes au gratin. You know, the version where slices of spuds are smothered in a cream sauce and plenty of cheese? It’s rich and comforting—plus, it can be assembled ahead of time and held in your refrigerator until you’re ready to bake it.
We like serving this decadent gratin next to pork tenderloin and a crunchy slaw but it can just as easily be the star of the show with a simple side salad. And although we’ve opted for nutty Gruyère to balance out the creaminess of this classic French dish, you can—and should—experiment with different cheeses (cheddar would work well). So...our place or yours?
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