Potato Gratin Bundles

Potatoes au gratin is a classic, but it's long overdue for an upgrade. When thinking about how we could upgrade such a mainstay of a dish, it became clear that everything is cuter in a bundle, which goes double for cheesy, creamy potatoes. Thin-skinned red potatoes get sliced, layered in parchment, smothered in a creamy, cheesy, garlicky sauce, then baked until steaming and tender. We added Parmesan to the standard Gruyère and used cream cheese as a base to get maximum richness and take the classic gratin flavor profile up a notch. The parchment allows the potatoes to steam while letting the cheesy mixture create a thin, crispy crust on the bottom of each potato round. These are easy enough for a weeknight but eye-catching enough to add to your holiday menu.

Part of the appeal of potato gratin is getting those perfectly uniformly sliced potatoes. You need some serious knife skills and a sharp blade to achieve consistently sliced potatoes that are all 1/8" thick. If you’d rather not put yourself to the test, turn to the same tool chefs use in professional kitchens—a mandoline. They can be adjusted to whatever thickness you need and will provide consistent thickness for each potato slice.

Did you try making this? Let us know how it went in the comments!