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5
RECIPES
Potatoes au Gratin
Thinly sliced potatoes are the star of this luxurious side dish.
Makes 12 servings
2 garlic cloves, minced
1 medium shallot, minced
2 cups heavy cream
2 teaspoons fresh thyme leaves, plus more for garnish
1 teaspoon kosher salt, plus more as needed
¼ teaspoon freshly ground black pepper, plus more as needed
4 pounds russet potatoes, scrubbed and peeled
3 ounces Gruyère, finely grated
1 ounce Parmesan, finely grated
1. Preheat the oven to 350°F.
2. Butter a 9x13-inch baking dish with 1 tablespoon of the butter.
3. In a small saucepan, melt the remaining 1 tablespoon butter. Add the garlic and shallot, and
sauté until aromatic. Add the cream, thyme, 1 teaspoon salt, and ¼ teaspoon pepper.
Bring to a simmer and cook for 5 minutes while prepping the potatoes.
4. Position the sliders to the slice position and set the turn dial between settings 1 and 2.
Slice the potatoes.
5. Shingle a single layer of sliced potatoes in the prepared baking dish. Season with salt and
pepper. Ladle one-third of the heavy cream mixture over the potatoes and then sprinkle
one-third of the Gruyère over the potatoes. Repeat this layering one more time. Add one
nal layer of potatoes, season with salt and pepper, and top with the remaining heavy cream
mixture.
6. Cover the baking dish with foil. Transfer to the oven and bake for 60 to 70 minutes, until the
potatoes are cooked through.
7. Heat the broiler. Remove the foil and top with the Parmesan and remaining Gruyère. Broil until
the cheeses turn golden brown. Let stand for 15 minutes, then garnish with additional thyme
before serving.
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