Potato Gratin with Gruyere

By á-4488

Ingredients

• 3/4 cup plus 2 tablespoons heavy whipping cream
• 1 large garlic clove, peeled
• 1 1/4 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 cup whole milk
• 1/2 cup coarsely grated Gruyère cheese

Preparation

Step 1

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Position rack in center of oven and preheat to 350°F. Generously butter 9-inch-diameter glass pie dish. Place pie dish on rimmed baking sheet. Combine cream and garlic in small saucepan and bring to simmer over low heat. Cover and remove from heat.
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Arrange 1/3 of potato rounds, slightly overlapping, in concentric circles in prepared pie dish; sprinkle with 1/2 teaspoon thyme and season lightly with salt and pepper. Pour 1/4 cup garlic cream over. Repeat layering 2 more times with remaining potato, thyme, salt, pepper, and garlic cream. Pour remaining garlic cream over, then 1/4 cup milk. Sprinkle cheese over.
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Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving.