Three kids of cheese - cheddar, Swiss and Parmesan - make these au gratin potatoes the best you'll ever have!
Author: Erin Berdan
Recipe type: Side dish
Cuisine: French
Serves: 6 servings
Ingredients
6 unpeeled garlic cloves
1 Tbsp. butter, softened
1 ½ c. heavy cream
1 ½ c. chicken stock
1 sprig rosemary
1 sprig thyme
⅛ tsp. freshly ground nutmeg
¾ tsp. salt
Freshly ground black pepper to taste
4 medium baking potatoes, peeled
½ c. Parmesan, grated
1 ½ c. Gruyere or Swiss, grated
1 ½ c. sharp Cheddar, grated
Instructions
Preheat oven to 350°.
Slice 1 clove of garlic in half. Rub cut sides all over inside of 1 ½-quart shallow gratin or casserole dish. Brush inside of dish with softened butter.
Smash remaining 5 cloves of garlic with the side of a knife and place in large saucepan. Add cream, stock, rosemary, thyme, and nutmeg. Bring mixture to a boil, reduce heat, and let simmer for 15 minutes. Strain mixture into a bowl, discarding garlic and herbs. Stir in salt and pepper.
Using a mandoline or food processor or by hand, cut potatoes into ⅛-inch thick slices. Mix cheeses together in a small bowl.
Cover bottom of dish with an overlapping layer of ¼ of the potato slices. Pour ¼ of stock mixture over potatoes. Sprinkle with ¼ of cheeses. Continue layering until all ingredients have been used. With a spatula, press down hard on top of gratin to compact it.
Bake for 60-70 minutes, until top is crusty and golden brown, and a knife cuts easily through the potatoes. Transfer to a rack and cool at least 10 minutes before serving.
Makes about 6 servings.
Recipe by white plate blank slate at https://whiteplateblankslate.com/au-gratin-potatoes/