HERBED POTATO GRATIN

HERBED POTATO GRATIN image

Yield 6-8 servings

Number Of Ingredients 11

Previous Next

1 ½ cups heavy cream
1 clove garlic, minced
1 tsp rosemary, chopped
1 tsp. thyme, chopped
½ tsp. ssage. Chopped
pinch salt and pepper
In a large saucepan, bring above ingredients just to a boil and remove from heat.
2 lbs. Russett potatoes, peeled and sliced 1/8 inch thick
½ onion, thinly sliced
3 cups grated Gruyere cheese
¼ cup grated Parmesan cheese

Steps:

Gently stir sliced potatoes into cream mixture. Arrange a third of potato slices, slightly overlapping, in gratin dish. Sprinkle with salt and pepper and ½ of the sliced onions. Repeat, using a third of the potatoes, salt and pepper, the other 1/2 of the onion slices and another cup of Gruyere. Top with remaining potatoes and more salt and pepper. Gently press potatoes with a spatula to compact them Pour remaining cream over potatoes and sprinkle with another 1 cup grated Gruyere and ¼ cup Parmesan. Cover with foil and bake for 45 minutes. Remove foil and bake until golden brown, about 20 minutes more. Let rest 10 minutes before serving.