5-Cheese AuGratin Potatoes

By á-46330

from Grand Casino Hinckley

Ingredients

• 15-20 small-medium baby red potatoes, sliced wafer thin
• 1 tablespoon garlic, minced
• 1 1/2 cups heavy cream
• 1 cup Gruyere cheese, grated
• 1 cup Fontina cheese, grated
• 1 cup Parmesan cheese, grated
• 1 cup Cheddar cheese, grated
• 1 cup Monterey Jack Cheddar cheese, grated
• 1 tablespoon olive oil
• Kosher or sea salt and cracked black pepper to taste

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400°F.
In a large mixing bowl, whisk together the heavy cream and garlic; add salt and pepper. Cut the potatoes as thin as possible using your sharpest knife and place them in the cream mixture to marinate.
Rub the olive oil all over the sides and bottom of shallow pan and then begin shingling the potato slices in a single layer on the bottom of the pan. When the first layer is finished, sprinkle a thin layer of cheeses on top of the potatoes (it should be about 2 tablespoons of each, depending on the shape of your pan). Repeat this process until you have 3-4 layers of potatoes and cheese, then pour the cream mixture over the top, filling it up about halfway; make sure you reserve enough of the Gruyere to liberally coat the top layer of potatoes.
Cover with foil and bake in the oven for 30 minutes, then remove the cover and bake for up to 20 minutes longer or until the top is golden-brown. Remove from the heat and allow to cool for at least 30 minutes before cutting and serving.