Cheesy Potato Gratin with Garlic and Shallots
Scalloped potatoes with cheese and garlic in a cream sauce with a golden cheese top.
Ingredients
- 1 ½ cups heavy cream
- ½ teaspoon nutmeg
- 4 garlic cloves thinly sliced
- 1 shallot thinly sliced
- 2 ½ pounds Russet potatoes peeled
- 4 ounces Gruyere grated
- 4 ounces Parmesan grated
- 4 ounces sharp cheddar grated
- 1 teaspoon kosher salt
- Thyme leaves for garnish
Instructions
- Preheat oven to 400°F.
- In a small saucepan add cream, garlic, nutmeg and bring to a simmer over medium heat, about 6 minutes. Remove from heat.
- In a medium bowl, mix the 3 cheeses together, until well combined. Separate ½ cup of mixed cheese aside.
- Using a mandolin slice potatoes ⅛ inch thick and immediate place in a large bowl of cold water. Pat completely dry using a paper towel.
- In a 10 inch skillet, arrange potatoes in a single layer at the bottom, then top with ¼ cup of cheese. Repeat until you achieve 3 layers of potatoes and cheese until everything is used up (reserve the ½ cup that was aside earlier for the top). Then pour cream mixture over and sprinkle with remaining ½ cup cheese.
- Shimmy the skillet to ensure cream is evenly distributed. Bake in the oven for an hour until potatoes are fully cooked.
- Remove from oven and sprinkle with remaining cheese. Then use a BZ4500HS Bernzomatic torch to char the top until golden brown. Sprinkle with thyme leaves and serve immediately.