Potatoes au Gratin
Ingredients
1 cup heavy cream
1 cup milk
3 pounds Yukon Gold potatoes
¼ pound Gruyère cheese, grated
¼ pound Parmigiano-Reggiano cheese, grated
2 cloves garlic, pressed or minced
10 sprigs fresh thyme, leaves separated
2 teaspoons salt
Freshly cracked black pepper, to taste
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Instructions
Preheat the oven to 400°F. In a large bowl, combine the heavy cream and milk.
Using your Mandoline, slice the potatoes very thinly. As you slice each potato, place it into the cream and milk mixture to prevent browning. Once all potatoes are sliced, add the Gruyère and Parmigiano-Reggiano cheeses, garlic, thyme leaves, salt, and a few cracks of black pepper. Toss gently to coat.
Pour the potato mixture into a baking dish and cover tightly with aluminum foil. Place the baking dish on a sheet pan and bake for 1 hour.
Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender, bubbling, and have golden brown grate-ness on top.
