Herbed Potato Gratin

By á-49249

Prep time 20 min; Cook time 1 hr 10 min Serves 6-8
These are great. I usually cut the recipe in half for a small gathering.
I will say the recipe calls for salt and pepper on every level of the sliced potatoes. It is really salty as the Gruyere is salty on its own. So judge how much salt or pepper you want. Also, we put the sliced potatoes in layers and then poured the cream sauce over it, not so hot to handle.
Williams-Sonoma Recipe.

Ingredients

• 1 1/2 c heavy cream.
• 1 minced garlic clove
• 1 tsp each chopped rosemary and thyme
• 1/2 tsp chopped sage
• a pinch of salt and pepper
• 2 lb russet potatoes sliced 1/8" thick
• 1/2 c thinly sliced onion, divided in two piles
• 6 oz. grated Gruyere
• 1/4 c grated Parmesan

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 375 degrees F.

Butter 11" gratin dish.

In large saucepan over medium heat, combine heavy cream, garlic, herbs, salt and pepper.
Bring just to a boil and remove from heat.
Stir sliced potatoes into cream mixture.
Arrange 1/3 of potatoes with slices slightly overlapping in gratin dish.
Add 1/4 sliced onion and 1 cup grated Gruyere.
Repeat
Top with remaining potatoes.
Gently press on otaotes with a spatula to compact them.
Pour remaining cream mixture over potatoes and finish with last cup of Gruyere and grated Parmesan.
Cover with foil and bake until potatoes are tender, about 45 minutes.
Remove foil and bake until golden brown, about 20 minutes more.
Let rest for 10 minutes before serving.