THE FRESH COOKY
Potatoes au gratin are layers of thinly sliced potatoes, herb & garlic infused cream sauce and nutty gruyere cheese.
A classic side dish that pairs beautifully with ham, roast beef and other meats.
Prep time: 30 min
– 2 cups heavy cream – 1 cup milk, I use whole milk – 7 cloves garlic, crushed – 2 sprigs fresh rosemary – 4 sprigs fresh thyme – 6 russet potatoes (about 3 lbs) peeled – 2 tablespoons butter – 6 oz Gruyere cheese, grated
cook time: 90 minutes
Make the flavor. Make herb & garlic infused cream mixture. Add herbs and smashed garlic and salt to cream and milk mixture, simmering for 30 minutes.
Slice the potatoes. Peel potatoes, slice thin, using a slicer or mandolin, cover with wet paper towels until ready to assemble.
Layer potatoes in buttered casserole dish, then spoon some infused cream over the top.
Add gruyere cheese and repeat potato layering, cream mixture and gruyere cheese -- finishing with cream, salt and pepper and then dotting the top with butter.