Potato Gratin - Easter Side Dish

Let's make my favorite potato gratin. These are delicious and if you're serving ham for Easter, you've just got to have a cheesy potato to go with it, okay? I don't make the rules, although sometimes I do in this household. A potato must go with ham. Very simple. I love this method of a potato gratin. It's so simple. You basically steep together heavy cream with garlic and sage, salt and pepper until it's infused with that beautiful herby garlic flavor, and then you'll set that aside. By the way, the entire recipe, instructions and all that will be written for you in the description. I'm using Yukon gold, although like an Idaho or russet will work really well here. I'm not using a mandolin because I value my fingertips and my knuckles, so I'm just going to slice it by hand nice and thin until it's almost pliable. I'm doing a layered method here just because I want the potatoes to be coated with that cream evenly so that they cook really evenly because there's nothing wrong with doing it all at once where it's like you layer the potatoes and then pour the cream on top. However, you are risking your potatoes not being fully like soft and tender and fluffy all the way through. So doing the layering method with the potatoes, the cream, parmesan cheese, it's going to be a winner every single time in my book. And it's just like really simple anyway and you're just ensuring yourself that your potato gratin will be ooey gooey, soft and delicious all the way through. And believe me, you wouldn't want it any other way because it's the ultimate. And if I'm going to serve it for a holiday table, you better believe it, I want it to be the very best that it could be. So taking an extra step like this, to me, it's totally totally worth it. Up until this point, all I've done is just layered with the cheese and that cream and then once you're done and you've got the cheese on top, you're going to dot it with a little bit of butter and then I like to do parchment and foil so that the foil doesn't stick to the potatoes. Pop this into a 375 oven for an hour. After that hour, you're going to take it out, remove the foil and you're going to top it with your shredded cheese. Now you can do a gruyere if you love a really nutty, pungent cheese or if you'd like it a bit more mild, just go with a sharp or an extra sharp white cheddar. It will also be really delicious or do a combination of the two and I think that will take you just to the right place. And then pop it back in for 25 to 30 minutes. Do not panic when you see the layer of oil on the top, it is science, it's because when the cheese and the cream gets to a certain temperature, it splits just momentarily and as it sits for that 20-30 minutes, it kind of all gets reabsorbed. I'm telling you, it is magical. It works perfectly every single time and it's the best you'll ever have. Recipe down below and I hope you enjoy!