A garlic-infused cream sauce, a blend of nutty cheeses, and a sprinkling of fresh thyme transform ordinary Yukon Gold potatoes into the ultimate gratin. If you lick the plate, we won’t judge.
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1 1/2 cups heavy cream
2 teaspoons kosher salt
3 garlic cloves, minced
1 tablespoon butter
1 small shallot, diced
5 medium Yukon Gold or White potatoes, sliced to 1/8-inch thickness
1 cup of grated Gruyere
1/2 cup of grated Parmesan
1 teaspoon fresh thyme
Prepare to bake—Preheat oven to 325 degrees F.
Start the sauce—In a small sauce pan add the cream, salt, and garlic. Bring to a simmer over low heat and cook for 5 minutes. Remove from heat and set aside.
Start the gratin—In a 12-inch skillet, add the butter and shallots and sauté over low heat for 5 minutes or until shallots have caramelized. Arrange the sliced potatoes in a spiral pattern on top of the cooked shallots. Pour the cream mixture over top of the potatoes.
Bake the gratin—Cover skillet and bake in preheated oven for 1 hr and 15 minutes. Remove skillet from oven and turn the oven temperature to broil.
Finish and serve—Cover the potatoes with the grated Gruyere and Parmesan cheeses. Sprinkle with the thyme. Place skillet in oven and broil for 5 minutes until the cheese is crispy and bubbling. Remove from oven and serve warm. Gratin can be stored in the fridge and reheated the next day.
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