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Creamy Potato Gratin

Sunday, February 5, 2012



This is a classic recipe where the pungent Gruyere acts as a protective layer, preventing the potatoes from drying out. To serve 4, you'll need:
- 1 lb Yukon gold all all-purpose potatoes
- 1 1/2 cups heavy cream
- 2 oz Gruyere
- 1 tsp fresh thyme leaves (I used 1/2 tsp dried thyme)
- 1 tsp salt
- pepper to taste

Preheat the oven to 350F. Peel the potatoes and slice paper-thin. Put the potatoes in a 3-quart pot with the heavy cream, salt and pepper. Stir well and bring to a boil. Reduce the heat and simmer until the potatoes begin to soften, about 10 minutes. Meanwhile, shred the cheese on the large holes of a box grater.



Transfer the potatoes and cream to a shallow ovenproof baking dish (the cream will not cover the potatoes). Press down with a spatula; sprinkle with 1/2 tsp of the thyme and cover with the cheese. Sprinkle with the remaining thyme.




Bake 40 minutes, until golden brown.



Enjoy!

4 comments:

Kirsten@My German Kitchen...in the Rockies said...

Gruyere is also a must for my gratin. Yummy!

Maureen said...

Golly this looks so good. 40 minutes? I need to get my oven worked on :) The last time I made a dish like this it was more like an hour.

Guvi said...

Kirsten, I love Gruyere, and it goes great with a glass of red wine :D

Maureen, I swear, 40 minutes only :))

Roxana GreenGirl {A little bit of everything} said...

oh man! i'm craving cheesy potatoes now!

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