Prep time: 20 mins | Cooking time: 1 hr 20 mins | Serves: 6 people
The first time I made this, it quickly became a huge hit! Everyone’s babbling about how good this is and I secretly patted myself on the back.
Thinly sliced potatoes with a mind-blowing creamy garlic sauce topped with crispy Gruyere and Parmesan cheese. I think I found my soul mate!
INGREDIENTS
1 1/2 c. of heavy cream
2 teaspoons of kosher salt
3 cloves of garlic, minced
1 tablespoon of butter
1 small shallot, diced
5 medium Yukon Gold or White potatoes
1 c. of grated Gruyere
1 /2 c. of grated Parmesan
1 teaspoon of fresh thyme
HOW TO MAKE CRISPY PARMESAN AND GRUYERE POTATO GRATIN
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Add the cream, salt, and garlic to a small saucepan. Over low heat, bring to a simmer and cook for about 5 minutes to allow the flavour of the garlic to infuse the cream. Take away from the heat and set aside.
Step 3: Using a mandoline slicer, slice the potatoes thinly to about 1/8-inch.
Step 4: Add the butter and shallots in a 12-inch cast-iron pan. Cook for about 5 minutes over low heat until the shallots caramelized.
Step 5: On top of the cooked shallots, arrange the sliced potatoes in a spiral pattern, then pour over the cream mixture.
Step 6: Tightly cover the cast-iron with a piece of tin foil. Place in the preheated oven and bake for about an hour and fifteen minutes.
Step 7: Take the pan out of the oven, then set the oven to broil.
Step 8: On top of the potatoes, evenly sprinkle the grated Gruyere and Parmesan cheeses followed by thyme. Broil for about 5 minutes until the cheese is crispy and bubbling.
Step 9: Enjoy warm. For any leftovers, store them in the fridge and simply reheat when ready to eat.
Ingredients
- 1 1/2 c. of heavy cream
- 2 teaspoons of kosher salt
- 3 cloves of garlic, minced
- 1 tablespoon of butter
- 1 small shallot, diced
- 5 medium Yukon Gold or White potatoes
- 1 c. of grated Gruyere
- 1 /2 c. of grated Parmesan
- 1 teaspoon of fresh thyme
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Add the cream, salt, and garlic to a small saucepan. Over low heat, bring to a simmer and cook for about 5 minutes to allow the flavour of the garlic to infuse the cream. Take away from the heat and set aside.
Step 3: Using a mandoline slicer, slice the potatoes thinly to about 1/8-inch.
Step 4: Add the butter and shallots in a 12-inch cast-iron pan. Cook for about 5 minutes over low heat until the shallots caramelized.
Step 5: On top of the cooked shallots, arrange the sliced potatoes in a spiral pattern, then pour over the cream mixture.
Step 6: Tightly cover the cast-iron with a piece of tin foil. Place in the preheated oven and bake for about an hour and fifteen minutes.
Step 7: Take the pan out of the oven, then set the oven to broil.
Step 8: On top of the potatoes, evenly sprinkle the grated Gruyere and Parmesan cheeses followed by thyme. Broil for about 5 minutes until the cheese is crispy and bubbling.
Step 9: Enjoy warm. For any leftovers, store them in the fridge and simply reheat when ready to eat.
