Triple Smoked Au Gratin Potatoes
What You'll Need:
1 carton Snowville Creamery whole milk or half & half
3 pounds Yukon gold potatoes, scrubbed and sliced 1/8” thick
1 container Snowville Creamery crème fraîche
8 oz shredded smoked gouda cheese
3 garlic cloves, minced
2 tsp Herbs de providence
½ tsp Smoked paprika
2 ½ tsp Smoked salt
3/4 cup panko bread crumbs
½ cup grated parmesan cheese
Prep Time: 20 mins
Cook Time: 40 mins
Preheat the oven to 350º F.
In a saucepan, heat up the cream with the crème Fraîche, herbs de Providence, smoked salt, smoked paprika, smoked gouda, and garlic.
While the cream is heating up, butter a 9x13” casserole dish. Pour the heated cream and cheese mixture into a large bowl with the potato slices.
Mix gently to coat the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate.
Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time.
Pour the remaining cream at the bottom of the bowl over the top. Cover the dish with aluminum foil, but pull back one corner for the steam to escape.
Bake for 40 minutes or until potatoes are fork tender. Remove from the oven and top with Parmesan and panko crumbs; dust lightly with smoked paprika.
Return to the oven, uncovered, and continue baking 15 minutes to allow the topping to crisp and lightly brown.