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Cheesy Garlic Potato Gratin

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"These potatoes are worth every bit of work, every slice of the knife, every swipe of the grater, and every measured ingredient. Starchy layers of thin potatoes and Parmesan cheese swim in a garlicky cream sauce that is topped off with more cheese and a buttery crumb. This gratin can be prepared, layered, and sauced in advance, just waiting to be crumbed and baked. It's a shameful splurge, but I think you'll agree that it's worth it."

List of Ingredients

â—¦ 2 pounds baking potatoes, peeled
â—¦ 2 cups heavy cream
â—¦ 2 tablespoons unsalted butter
â—¦ 3 cloves garlic, chopped
â—¦ 3 tablespoons minced shallot
â—¦ ¼ teaspoon cayenne pepper
â—¦ 1 teaspoon salt, plus more for seasoning
â—¦ ½ teaspoon ground black pepper
â—¦ 1 cup grated Parmesan cheese
â—¦ 1 ½ cups shredded white Cheddar cheese
â—¦ 1 cup seasoned bread crumbs
â—¦ Olive oil
â—¦ Chopped fresh chives, for garnish (optional)


Recipe

Set the oven to 375° F. Lightly grease a 9 x 13-inch baking dish or casserole.

Using a good knife or mandoline, carefully slice the potatoes as thinly as possible; set aside.

In a small saucepan, combine the heavy cream, butter, garlic, shallot, and cayenne. Warm over medium-low heat just enough to melt the butter. Season with 1 teaspoon salt and the black pepper. Remove the pan from the heat.

In the prepared baking dish, layer one-third of the potatoes, give them a light sprinkle of salt, then scatter on half of the Parmesan cheese. Repeat with half of the remaining potatoes, another sprinkle of salt, and the remaining Parmesan cheese. Finish off with the remaining potatoes and a sprinkle of salt. Carefully pour the cream mixture over the layers of potatoes and cheese. Top with the shredded white Cheddar cheese.

Cover the dish with aluminum foil or a lid and bake for 40 minutes. Remove the foil or lid, cover with the bread crumbs and a drizzle of olive oil. Bake, uncovered, for another 10 minutes, or until the potatoes are tender and the bread crumbs are toasted. Let stand for 10 minutes before garnishing with chopped chives (if using).


Serves 8