Au Gratin Potatoes

Υλικά

1 clove garlic halved

2 tbsp butter softened

475 ml heavy cream

120 ml milk

1 tsp fresh thyme roughly chopped

1/4 tsp nutmeg optional

2 tbsp chives chopped, divided

1/2 tsp salt or to taste

1/2 tsp pepper or to taste, freshly ground

50 g parmesan cheese shredded

130 g gruyere cheese shredded

905 g yellow potatoes sliced into about 1/8" (3mm) thin rounds

Οδηγίες

Preheat the oven to 400F. Grab the halved garlic and rub it, cut-side-down, all over the bottom and sides of a 10 or 11" cast iron skillet. Discard any garlic leftover. Spread the butter evenly all over the bottom and sides of the skillet.

Whisk the heavy cream, milk, thyme, nutmeg, 1 tbsp of the chives, salt, and pepper together in a large mixing bowl. Taste for seasoning and adjust with salt if needed. Add the sliced potatoes to the mixture, making sure each slice gets coated well.

Take about 1/3 of the potato slices and lay them in an even layer into the prepared skillet. Sprinkle half of the shredded gruyere over the potatoes. Add another layer of potatoes, the rest of the gruyere, then top with the rest of the potatoes.

Pour the remaining cream mixture in the mixing bowl evenly into the skillet. Cover the skillet with foil and bake for 1 hour, until the potatoes are tender. Remove the foil and sprinkle the parmesan cheese evenly over the potatoes. Bake for another 15-20 minutes, until the top is golden brown. Garnish with remaining chives and serve.