Potato Gratin with Gruyere and Thyme
~Food Network Magazine~
Serves 6-8
(CAN MAKE AHEAD)
1 1/2 C. Heavy Cream
1 C. Low-Sodium Chicken Broth
2 Cloves Garlic – minced
2 t. Fresh Thyme – finely chopped & divided
2 1/4 t. Kosher Salt + to taste
1/2 t. Ground Black Pepper + to taste
3 1/2 # Yukon Gold Potatoes – peeled and sliced into 1/8” thick rounds
(Suggest using a mandoline)
Unsalted Butter – for the baking dish
3/4 C. Shredded Gruyere Cheese
1/4 C. Grated Parmesan Cheese
Combine Heavy Cream, Chicken Broth, Garlic, 1 t. Fresh Thyme, 2 1/4 t. Salt and 1/2 t. Ground Black Pepper in a large skillet. Add sliced Potatoes. Bring to a boil then reduce the heat to medium-low to maintain a gentle simmer. Cook, gently pressing down on the potatoes to submerge them in the liquid. Flip the top slices occasionally until just tender when pierced with a knife. Should take about 6 to 10 minutes. Remove from heat and let cool for 10 minutes.
Butter a 3 quart baking dish. Add the Potato-Cream mixture, being sure to scrape out all of the liquid. Let cool to room temperature… about 20 more minutes. Top with Gruyere, Parmesan and the remaining 1 t. Thyme and a few grinds of Black Pepper.
MAKE AHEAD: at this point, you can cover the potatoes w/ foil and refrigerate
for up to 3 days. Remove from the refrigerator about 30 minutes before baking.
Preheat the oven to 375 degrees. Bake the potatoes, covered, until the edges start to bubble, about 30 minutes. Remove the foil and continue baking until evenly golden brown on top, about 30 to 35 minutes more. Let rest for 15 minutes before serving;.
