Potatoes Au Gratin

Preheat the oven and prepare the baking dish Preheat the oven to 375°F. Butter a large (3-quart) shallow baking dish. Make the buttered breadcrumbs In a small bowl, mix the melted butter and breadcrumbs together until combined. Stir in 3/4 cup of the grated cheese. Set aside. Blanch the potatoes in the cream In a large pot combine the heavy cream, milk, salt, pepper, and thyme. Add the potatoes and onions. Bring to a boil over medium heat, stirring often to separate the slices. Boil for about 1 minute, or until the potatoes release some of their starch. (You will see the cream thicken slightly.) Remove the pan from the heat. Sally Vargas Sally Vargas Assemble the casserole With a slotted spoon, transfer the potatoes and onions to the baking dish in an even layer, leaving as much cream in the pot as possible. Stir the remaining 3/4 cup of cheese into the cream in the pot, and when the cheese melts, pour it over the potatoes in the baking dish. Sprinkle the cheesy buttered breadcrumbs over the potatoes. Sally Vargas Sally Vargas Sally Vargas Bake the gratin Bake the gratin for 50 to 60 minutes, or until the potatoes are tender and the top is bubbly and golden brown. Check the gratin at the 40 minute mark. If the top is already brown, place a piece of foil loosely over it to prevent the breadcrumbs from burning and continue to bake for another 10 to 20 minutes. If the top isn’t brown at the 40 minute mark, continue baking uncovered until it is. Sally Vargas Rest and serve Remove the gratin from the oven and let it rest on a cooling rack for 10 to 15 minutes before serving.