It’s National Potato Day and what better way to celebrate than with this creamy, delightful potato dish. Bringing a little bit of France to our National Day!
- 2 lbs. russet potatoes, very thinly sliced
- 1 c. cream (this is important, milk will not work the same way)
- 2 tbsp. butter, melted
- 5 cloves Roasted Garlic from Weaver Street Market Grab and Go section
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 c. cheese, Gruyere, Mozzarella or white cheddar. Or you can use a combination of any of the three.
- 2 tsp. fresh thyme or 1 tsp. dried thyme
- Preheat your oven to 350 degrees.
- Pour melted butter into the bottom of a baking dish.
- Place 1/3 of the potatoes in a layer into the bottom of the dish.
- Top with 1/3 of the cream and 1/3 of the cheese.
- Sprinkle with 1/3 of the salt, pepper and thyme.
- Place half of the remaining potatoes in a layer on top of the cheese.
- Top with 1/2 of remaining cream and cheese.
- Sprinkle with 1/2 of the remaining salt, pepper and thyme.
- Place remaining potatoes in a layer on top.
- Pour remaining cream over the top. Reserve the remaining cheese for later.
- Sprinkle with remaining salt, pepper, and thyme.
- Cover with foil or a lid and place in the oven to bake for 1 hour. The potatoes in the middle should be soft when tested with a knife.
- Remove the foil or lid and sprinkle with the remaining cheese.
- Place the gratin under the broiler and broil until the top is browned and bubbly. Serve hot.