The first side dish from our Easter supper was a rich, creamy, cheesy, and garlicky potato au gratin. So Good!

Bonus! A new tip comes along with this recipe. I found the tip on Epicurious.com and thought it was brilliant!

The most time-consuming and frustrating herb to remove the leaves from is thyme. Here is a new way to go about it.

TIP: Use a strainer! Stick the end of a sprig of thyme through one of the little holes and pull through. The leaves stay behind in the strainer. See – Brilliant!

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