FRENCH POTATOES WITH GRUYERE CHEESE
Find out more at: TheFoodNanny.com
Servings: 6
INGREDIENTS:
– 6 medium sized russet potatoes, sliced 1/8 inch thick
– 2 garlic cloves, minced
– 1 1/2 cups heavy cream
– 3 Tablespoons butter, melted
– 2 ⅓ cups Gruyere cheese, grated or (8 to 10 ounces)
– 1 1/2 teaspoons French gray coarse salt
– Fresh ground black pepper to taste
– 2 teaspoons fresh Thyme leaves, optional
DIRECTIONS:
1) Peel, then slice the potatoes 1/8 inch thick. (using a mandolin makes it easier)
2) Fill a bowl with ice cold water. Place the sliced potatoes in the cold water while you prepare the other ingredients.
3) In a small bowl or liquid measuring cup combine the garlic, cream and butter, set aside.
4) Drain the potatoes so all the water is out of them.
5) In a 9×13 inch casserole dish or a 12 in. cast iron skillet layer 1/3 of the potatoes in the pan.
6) Pour 1/3 of the cream mixture over top the potatoes and sprinkle with 1/3 of the salt and pepper to taste plus 1/3 of the thyme if using.
7) Sprinkle with 1/3 of the grated Gruyere cheese
8) Repeat the layers twice.
9) Place the baking pan in the upper third of the oven. Do not cover the pan. Bake until the potatoes are tender when you prick them with a fork, the cream is absorbed, and the top is golden brown about 1 hour. If the potatoes brown to fast cover with foil. You want the potatoes to be crusty on the sides.
10) Let the potatoes rest 5 minutes before serving.
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