Potatoes Au Gratin

Presented by Milisa 


  • 2 ½ pounds russet potatoes
  • 2 teaspoons granulated garlic
  • 2 teaspoons dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 cups shredded cheddar cheese, divided
  • ¼ cup melted butter
  • Peel potatoes and place whole potatoes in a large pan and cover with cold water. Bring to a boil, cooking for about 8 minutes.
  • Drain and cool slightly.
  • Slice potatoes into thin slices using a mandoline slicer or sharp knife.
  • Place potato slices in a large bowl and cover with cold water, set aside for 5 minutes, drain and repeat for another 5 minutes. This process removes some of the starch and will help the potatoes maintain the slices while cooking and not turning to mush.
  • Drain potatoes well.
  • Layer potato slices in an even layer, slightly overlapping in a round casserole dish, baking pan or cast iron skillet that has been buttered.
  • In a small bowl, combine the garlic, thyme, smoked paprika, salt and pepper.
  • Sprinkle half of the spices over the potatoes. Top with half of the cheese.
  • Add another layer of potatoes and sprinkle with remaining spices.
  • Melt butter and drizzle over the potatoes. Top with remaining cheese.
  • Cover with aluminum foil.
  • Place on a hot grill over indirect fire, cooking with the grill lid closed for about 45 minutes.
  • Remove foil and check potatoes for doneness, cooking until potatoes are tender, keeping covered until potatoes are done.
  • When potatoes are done, remove from the grill. Uncover and rest for about 5 minutes.
  • Invert potatoes onto a serving platter or plate.
  • Garnish with fresh herbs and slice into wedges to serve.

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