Potato Gratin
“Are you making the good potatoes tonight?” Meaning, this luxurious potato gratin. There’s a reason these are so delicious: heavy cream, butter, and freshly grated parmesan cheese. Great for serving a crowd, or made in individual ramekins for one or two!
- 5 Russet potatoes (peeled and sliced 1/8 inch thick)
- 1 clove garlic (crushed)
- Butter (enough to prepare the bottom of the dish and dollop on top)
- 1 cup parmesan cheese (freshly grated)
- 1 cup heavy cream
- 1/2 cup gruyere (shredded)
- 1 tbs fresh thyme (minced)
- salt
Preheat oven to 350 degrees.
Prepare an 8×8 baking dish by rubbing the crushed garlic clove on the bottom and sides, then coat the bottom with butter (easiest with room temperature butter).
Peel the potatoes and place in a bowl of cold water. Use a mandolin to uniformly thin slice the potatoes. Pat each potato dry before slicing.
Layer the slices, overlapping a little, in the baking dish. Sprinkle with a little freshly grated parmesan cheese, salt and minced thyme.
Repeat for at least 3 layers, finishing with parmesan and gruyere (the more layers the cooler the presentation).
Pour heavy cream into the baking dish from the side (do not pour on top).
Top with a little butter (Tip: use cold butter and a large grater). Bake, uncovered, for 1 to 1 1/4 hours until cream is bubbly and top turns golden brown.
