Cacio e Pepe Au Gratin Potatoes

Ingredients

• 3 lb golden potatoes (thinly sliced with a mandolin)
• 170 g Gruyère cheese (grated)
• 1 cup Pecorino Romano (grated)
• 1.75 cup half & half
• 3 garlic (minced)
• 1 tbsp black pepper (freshly cracked)
• salt (to taste)
• 3 tbsp butter (for greasing the dish and adding to the potatoes)
• fresh thyme (sprigs for the top)

Steps

1. 1

   Preheat your oven to 375°F (190°C). Grease a large baking dish with a portion of the butter.

2. 2

   Using a mandolin, thinly slice the 3 lbs of golden potatoes into uniform rounds.

3. 3

   In a large mixing bowl, combine the sliced potatoes, 170g grated Gruyère, 1 cup Pecorino Romano, 1.75 cups half & half, 3 minced garlic cloves, 1 tbsp black pepper, and salt to taste.

4. 4

   Use your hands to toss the potatoes thoroughly, ensuring every slice is coated in the cheese and cream mixture.

5. 5

   Layer the potatoes into the prepared baking dish, arranging them evenly.

6. 6

   Pour any remaining liquid and cheese from the mixing bowl over the top of the potatoes.

7. 7

   Dot the top with the remaining butter and add fresh thyme sprigs.

8. 8

   Cover the dish tightly with aluminum foil.

9. 9

   Bake in the preheated oven for 45-50 minutes. Remove the foil and continue baking for another 10-15 minutes until the top is golden brown and bubbly and the potatoes are tender.

Notes

For the best flavor, use freshly cracked black pepper rather than pre-ground. If you don't have golden potatoes, Russets will work but will have a starchier texture.

Nutrition per serving

• side dish
• thanksgiving
• potatoes
• cacio e pepe
• baked
• vegetarian