Potatoes Au Gratin
When the holidays come around, I'm all about impressing my closest friends and family with not only super delicious dishes but really pretty ones, too! I want them to be wowed when they see it and then upon taking their first bite, be wowing again before even swallowing—that's my epic holiday win.
This year, I'm all about these potatoes au gratin that I made using that extra creamy richness from Silk's Original Silk Soy Creamer; it gives the perfect amount of flavor to this already beautiful potato dish.
Now, I'm counting down the days till the holiday dinners so I can sit back, watch my cousin take her first bite, nudge my sister and with a full mouth tell her how badly she needs to try it! That's the best gift of them all. I' can't wait!
Let's get cookin'!
THE SEASONING SAUCE FOR YOUR POTATOES. over medium heat, heat your olive oil in your saucepan.
Add in your shallots.
Using your wooden spoon, move your shallots around continuously to sweat them—roughly 4 minutes.
Add in your rosemary, sage salt and pepper.
Add in your Silk Soy Creamer and your chicken stock.
Let it cook down and reduce for 10 minutes.
TO LAYER. preheat your oven to 400°.
Coat your cake pan with olive oil.
Overlap your potato slices so that they cover the bottom of your cake pan.
Coat your potatoes with 2 tbsp of your reduced seasoning sauce.
Sprinkle on a little extra salt and pepper.
Add another layer of overlapping potatoes on making sure to fill in as many holes as you can from the first layer.
Add on 2 more tbsp of sauce.
Continue this layering process until you have filled your cake pan.
TO BAKE. tent a piece of tin foil over your cake pan.
For ease of moving things around, place your cake pan on your baking sheet.
Bake for 1 hour.
Making sure to wear your oven mitts, flip your cake pan over onto the plate you plan to serve your potato au gratin off of.
Using your torch, burn the edges of your potatoes a bit further to get that extra crunch.
Serve hot and enjoy!