Potatoes are always a delicious vehicle for flavor. Slowly cooked in cream and cheese, these potatoes are rich and decadent for a cold night. Feel free to add mozzarella, parmesan, cheddar or any of your favorite cheeses to the mix!
What you will need
1 1/2 cups Heavy Cream
3 Garlic Cloves
2 Tbsp Unsalted Butter
2.5 lb Russet Potatoes
1 tsp Salt
1/4 tsp Black Pepper
.5 lbs Gruyere Cheese
.25 oz Fresh Thyme(Nutritional facts 183 calories, 12.71 g fat, 12.37 g carbohydrates, 5.8 g protein, 40 mg cholesterol, 227 mg sodium)
How to cook
Gather and portion ingredients. Grate the cheese if not already, or chop it into small squares if pre-sliced.
Rinse and scrub the potatoes and peel.
Thinly slice the potatoes (about 1/8th of an inch) on a mandolin or with a knife.
Smash the garlic with the flat side of the knife and remove the skin. Roughly chop.
Add the chopped garlic to a bowl with the butter and melt.
Stir the melted butter and garlic into the heavy cream.
Set oven to 350°F
Fan out the potatoes slices in an even layer in the bottom of a baking dish or oven-safe skillet.
Pour 1/3 of the cream mixture over the first layer of potatoes.
Season with a pinch of salt, pepper, and fresh thyme leaves.
Next evenly distribute a layer of 1/3 of the cheese over the potatoes.
Build another layer of potatoes, cream, salt, pepper, thyme and cheese.
Add the third layer of potatoes and top with the remaining cream. Add the seasonings, but reserve the remaining cheese to add later.
Cover with a lid or foil and bake for about an hour to an hour and 15 minutes or until potatoes are soft and you can easily pierce them with a knife or fork.
Top with the last third of the cheese.
Return to the oven uncovered for about 15 more minutes. If you'd still like a little more cheese browning, feel free to pop it under the broiler for 3-5 minutes to really crisp up the top.
I recommend letting this dish cool for 20-30 minutes before serving just to let it set up and avoid burning anyone!