In this house, we appreciate a well cooked potato. Be it baked, roasted, fried, or even simply boiled with some salt and a dab of butter. This particular casserole is not too different from a gratin dauphinois, but different enough to merit its own post.
Sliced potato are dunked in an unapologetic mixture of cream, garlic, and cheese before snugly arranged standing on their sides in the baking dish and baked to a golden crispy top and fluffy molten interior.
1 cup grated Gruyere cheese
2/3 cup grated parmesan cheese
2 cups heavy cream
4 garlic cloves, grated
1 tsp thyme
1 1/2 tsp salt and freshly ground black pepper
1.5 kg potatoes (4 large), peeled
Preheat oven to 400F.
Combine cheeses in a large bowl; remove a handful and set aside.
Add cream, garlic, and thyme to remaining cheese mixture and season with salt and pepper.
Slice all the potato using a mandoline to 1/8th inch thick rounds.
Add potato slices and toss to combine, making sure the cream mixture coats every potato slice.
Butter a medium casserole dish then take a handful of potatoes, and stack them beside each other and then lay them in the casserole dish like a hasselback potato.
Continue stacking potatoes in the casserole dish until it's full of potatoes and everything is tightly packed. Pour the leftover cream mixture evenly over potatoes until the mixture comes half-way up the sides of the potatoes.
Cover the casserole dish with aluminum foil and transfer to the oven.
Bake for 30 minutes, remove from oven, remove foil and continue baking until top is pale golden brown, about 25-30 minutes more.
Once golden, remove from oven, sprinkle with reserved cheese, and return to oven.
Bake until deep golden brown and crisp on top, about 30 minutes longer.
Remove from oven, let rest for a few minutes, and slice and serve.
صحة و عافية