Description

Love Potato Au Gratin, but don't want to spend hours in the kitchen or make it from that box from the supermarket? Make this side dish that originated in France in your own kitchen in under 30 minutes with just as much creamy, cheesy goodness as the orig

Ingredients

• 1 lb. new baby potatoes, washed, with skins
• 1 c. Parmesan cheese, grated
• 2 c. Gruyère cheese, grated
• 1 c. heavy cream
• 1 T. unsalted butter
• black pepper, freshly ground, to taste
• Kosher salt, to taste

Steps

1. Preheat oven to 450 F.
2. Place potatoes in a large oven-safe saucepan of cold, salted water. Heat the saucepan over medium heat, bring the potatoes to a boil. Boil for 15 minutes, or until a fork can easily be inserted into the potatoes without falling apart.
3. Drain potatoes, place them back into the pan, then add butter, salt and pepper. Roughly mash up potatoes, leaving nice big chunks. Mix in Parmesan, Gruyère and heavy cream. Add salt and pepper to taste.