Thyme-Gruyere Potatoes for 2

By lorik

Ingredients

• 1/2 cup heavy cream
• 1/4 cup whole milk
• 1 Tbsp. minced fresh garlic
• Salt and black pepper
• 2 russet potatoes, peeled and thinly sliced (6 oz. each)
• 2 tsp. chopped fresh thyme
• 1/2 cup shredded Gruyère
• 2 Tbsp. grated Parmesan

Details

Servings 2
Cooking time 75mins
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 375°. Coat a 2-cup baking dish with nonstick spray.

Heat cream, milk, and garlic in a small saucepan over medium until it boils; season with salt and pepper.

Arrange a layer of potatoes in prepared dish and season with salt, pepper, and 1/2 tsp. thyme; repeat. Pour half the cream mixture over potatoes and top with 1/4 cup Gruyère and 1 Tbsp. Parmesan. Repeat layering potatoes with salt, pepper, and 1/2 tsp. thyme twice more. Top with remaining cheese, then cover with foil. Bake potatoes 45 minutes;
remove foil and bake until cheese is golden brown, 15 minutes more. Let potatoes rest 5 minutes before serving.

Per serving: 673 cal; 35g total fat (21g sat); 122mg chol;
266mg sodium; 72g carb; 5g fiber; 21g protein