Potatoes au Gratin (au Lauren!)

The piece de resistance!

Serves 6 as a side

8 medium sized potatoes

1 Vidalia onion, sliced thinly

2 garlic cloves, chopped

1 cup (1/2 stick) butter

1 tsp dried thyme

1 tsp dried sage

Salt, pepper to taste

1 block Havarti cheese

1 cup shredded cheddar (white or red is fine)

¼ cup heavy cream

Pre-heat oven to 350F. In a large pot, parboil the potatoes. Drain and cool enough to touch. Slice the potatoes width-wise into disks.

Potatoes + cheese = deliciousness

Artsy sliced onions

Melt the butter and mix with the garlic and herbs. In a large rectangular casserole dish, spread a thin layer of the butter mixture and then arrange one layer of the potato disks. Place a layer of onions and slice Havarti over the potatoes and onion. Dab with more of the butter mixture.

Layer one

Arrange a second layer of potatoes and onion, but this time use the cheddar instead of the Havarti. Keep layering until all potatoes used, and finish off with a Havarti layer. Pour cream over the entire dish and season with salt & pepper. Cover the dish with tin foil and bake for approximately 50 minutes.

Potatoes au gratin: the perfect dish next to ham

After 50minutes, take off the foil and let bake for another 10 minutes, or until golden brown. Dish out and enjoy!