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Quick & Simple Potato Gratin

with Grown in Idaho^® Super Crispy Steak Cut Fries

This quickfire potato gratin is about to turn your kitchen into the hottest spot this side of the Mason-Dixon. Our Super Crispy Steak Cut Fries, or any of the legendary Grown in Idaho^® spuds, stand their ground amid a gold rush of garlic sauce and gooey cheddar that’ll make you want to kick up your heels.

1 hour, 40 minutes

Serves 6

Ingredients

1 bag Grown in Idaho^® Super Crispy Steak Cut Fries, 28 oz
2 cloves garlic, minced
2 sprigs fresh thyme
2 c heavy cream
1 c cheddar cheese, grated

Directions

Prepare the fries according to package instructions.

AIR FRYER: Fill basket with half the frozen potatoes. Slide out basket halfway through cooking time and shake.

OVEN: Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake until crispy. Stir halfway through cooking time to ensure even baking.
Reduce oven temp to 350°F, then spray a 9×5-inch loaf pan with nonstick baking spray. Place fries in an even layer on the bottom of the pan, reserving the rest. Sprinkle with 1/2 the minced garlic and leaves from 1 sprig of thyme.
Cover with 1/3 of the cheddar cheese. Repeat two more times, with the top layer of fries getting only cheddar cheese on top (otherwise the garlic and thyme leaves might burn!).
Pour heavy cream on top of potatoes, then bake for 1 hour, 10 minutes, until cheese has melted and gratin is golden brown and bubbly. Serve immediately.