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Thanksgiving: Herbed Potato Gratin

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ 1 ½ cups heavy cream
â—¦ 1 clove garlic, minced
â—¦ 1 teaspoon chopped fresh rosemary
â—¦ 1 teaspoon chopped fresh thyme
â—¦ ½ teaspoon chopped fresh sage
â—¦ Kosher salt and freshly ground pepper
â—¦ 2 pounds russet potatoes, peeled and sliced ½ inch thick
â—¦ ½ yellow onion, thinly sliced
â—¦ 3 cups (12 ounces) shredded Gruyère cheese
â—¦ ¼ cup (1 ounce) grated Parmesan cheese


Recipe

Preheat the oven to 375° F. Butter an 11-inch gratin dish.

In a large saucepan over medium heat, combine the cream, garlic, rosemary, thyme, sage, and a pinch each of salt and pepper. Bring just to a boil and remove from the heat. Gently stir the potatoes into the cream mixture.

Arrange one-third of the potato slices, slightly overlapping them, in the prepared gratin dish. Sprinkle generously with salt and pepper, then top with half of the onion and one-third of the Gruyère. Repeat, using another one-third of the potato slices, salt and pepper to taste, all of the remaining onion, and another one-third of the Gruyère. Top with the remaining potatoes. Gently press down on the potatoes with a spatula. Pour the remaining cream mixture over the potatoes and sprinkle with the remaining Gruyère and all of the Parmesan.

Cover the dish with aluminum foil and bake until the potatoes are tender, about 45 minutes. Remove the foil and bake until the top is golden brown, about 20 minutes more.

Let the gratin stand for 10 minutes before serving.

Serves 6 to 8