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Ingredients:
1 cup heavy cream
1 cup milk
3 lbs Yukon Gold potatoes
¼ lb Gruyère cheese grated
¼ lb Parmigiano-Reggiano cheese, grated
2 cloves garlic pressed or minced
potato
gr atin
Directions:
1. Preheat the oven to 400°F. In a large bowl, combine the heavy cream and milk.
2. Using your Mandoline, slice the potatoes very thinly. As you nish slicing each potato, place
it into the cream/milk mixture. When the potatoes are all sliced, add the Gruyère and
Parmigiano-Reggiano cheeses to the bowl, along with the garlic, the thyme leaves, salt, and a
few cracks of black pepper. Toss well.
3. Pour the potatoes and cream into a baking dish, then cover the dish tightly with aluminum foil.
Place the baking dish on a sheet pan, then bake for 1 hour.
4. Remove the foil and bake for 30 minutes more, until the potatoes are tender, bubbling, and
golden brown on top.
10 sprigs fresh thyme, leaves separated
2 tsp salt
black pepper
∙ 28 ∙
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