I can taste this Perfect Potatoes au Gratin dish as I’m writing about it! The cream cheese and garlic – it’s light and soft in your mouth – wonderful. I know its fiddly to make but in the end it’s really worth it trust me. There are many ways of serving potatoes as a side dish, but I think the French have nailed it, don’t you agree with me.
As I love potatoes, I promised myself I will cook all the potato dishes I know here for me to share with you. The secret to making this Perfect Potatoes au Gratin recipe is to slice your potatoes as thin as you can – I would use a mandolin, then rinse them well with water, then pat them dry.
Everyone loves potatoes au gratin and with the crunchiness on top and the soft and creamy inside you really can’t go wrong. Some chefs make it with double cream and some prefer single cream – I prefer double cream, like I say – if you go to all this trouble you might as well make it properly and enjoy it to the full!
Lets see how to make it: