Classic Potato Gratin with Gruyere Cheese

• Vegetarian
• Gluten free

• Produce

  • 2 medium cloves Garlic
  • 1/4 tsp Sage, dried
  • 1/4 tsp Thyme, dried
  • 2 lbs Yellow potatoes

• Baking & Spices

  • 1 tsp Kosher salt

• Dairy

  • 6 oz Gruyere
  • 1 oz Parmesan, grated
  • 2 cups Whole milk

Found on justalittlebitofbacon.com

Description

Directions

• Preheat oven to 350F.
• Bring milk, garlic, thyme, sage, and salt to a boil in a medium saucepan. Once it boils, shut off the heat and let it steep while you make the rest of the gratin.
• If you prefer peeled potatoes in a gratin, peel them. Then slice your peeled or unpeeled potatoes very thin. I slice mine 2 mm thick on a mandoline. If yours are thicker, you will need to add more cooking time.
• To layer the potatoes and cheese in the gratin dish, put down a layer of potatoes, then a layer of cheese, followed by two more layers of each. You will have three layers of potatoes each topped by a layer of cheese. Once that is done, remove the garlic from the steeped milk and pour the milk over the gratin.
• Cover the gratin with foil and bake for 1 hr 15 mins. Check the potatoes with a skewer or a fork. They should be tender all the way through. If not, give them another 10 minutes.
• Remove the foil and bake for 15 minutes more to brown the topping. Let the gratin sit for 15-20 minutes on the counter to let the potatoes absorb the milk and for the gratin to firm up.

Nutrition