Herbed Potato Gratin
Serves 6-8
- 1 1/2 cups heavy cream
- 1 garlic clove, minced
- 1 tsp rosemary, chopped
- 1 tsp thyme, chopped
- 1/2 tsp sage, chopped
- salt
- pepper
- 2 lbs russet potatoes, sliced 1/8 inch thick
- 1/2 onion, thinly sliced, divided
- 3 cups Gruyère, grated, divided
- 1/4 cup Parmesan, grated
- Preheat oven to 375°F.
- Butter 11 inch gratin dish.
- In a large saucepan over medium heat, combine heavy cream, garlic, rosemary, thyme, sage, a pinch of salt, and a pinch of pepper.
- Bring just to a boil and remove from heat.
- Peal the potatoes and slice them 1/8 inch thick.
- Gently stir potatoes into cream mixture.
- Arrange a third of the potato slices, slightly overlapping, in gratin dish.
- Sprinkle generously with salt and pepper, 1/2 of the onion, sliced, and 1 cup of the Gruyère.
- Repeat, using another third of the potatoes, salt, pepper, remaining onion, and another cup of the Gruyère.
- Top with remaining potatoes and more salt and pepper.
- Gently press on potatoes with a spatula to compact them.
- Pour remaining cream mixture over potatoes and sprinkle with the remaining 1 cup of the Gruyère and the parmesan cheese.
- Cover with foil and bake until potatoes are tender, about 45 minutes.
- Remove foil and bake until golden brown, about 20 minutes more.
- Let it sit for 10 minutes before serving.
William Sonoma Catalog: The Thanksgiving Guide. Page 16.