Those who are passionate about potatoes au gratin seem to fall into two camps: those who prepare the dish with cheese, and those who skip it, insisting that cream, when reduced properly, imbues the dish with umami-packed cheesy goodness. Now, I'd like to say that I fall into the latter purist camp, but let's be real: as delightful as cream is, it will never hold the same place in my heart as a hearty helping of tangy-twangy Gruyère cheese. This version reflects that.
Cooked to perfection at high heat, this très Francais side is comfort food, elevated. It rounds out near any manner of meals wonderfully. Or, if you're feeling truly indulgent, make it the star of a meal, supplemented by a crisp green salad — your secret's safe with me.