Description
Thin rounds of potato bake in garlic-scented cream until tender, while layers of thyme and rosemary infuse the sauce, and cheddar with Gruyère melt into a bubbling, golden crust.
Ingredients
- 2 pounds potatoes thinly sliced
- 2 tablespoons butter
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 1 cup grated Gruyère cheese
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat melt butter then sauté onion and garlic until translucent.
- In a buttered baking dish arrange half the potatoes in an even layer.
- Season with salt, pepper, half the thyme and rosemary then sprinkle half the cheddar and Gruyère.
- Repeat layers with remaining potatoes, herbs and cheeses.
- Pour heavy cream and milk over layers evenly and sprinkle Parmesan on top.
- Cover dish with foil and bake for 45 minutes.
- Remove foil and bake additional 15 minutes until top is golden and potatoes are tender.
- Let rest for 10 minutes before serving.
Notes
- You can substitute Gruyère with Swiss cheese if desired.
- For an extra crisp top, broil for 2–3 minutes at the end.
- Letting it rest allows the sauce to thicken for cleaner slices.
- Leftovers keep covered in the refrigerator for up to 3 days.