My husband and I took a cooking class around Thanksgiving time, and these are a must-have for anyone’s dinner menu.
Ingredients
- 4 tsp. Unsalted butter, at room temperature
- 3 Cups Whole Milk
- 2 Cups Heavy cream
- 4 Large cloves garlic, smashed and peeled
- 6 sprigs of Rosemary or Thyme
- A couple pinches of fresh grated nutmeg (or jar nutmeg)
- 8 oz. Grated Gruyere cheese
- 4 oz. Fresh grated Parmigiano-Reggiano
- 4 lb. Golden potatoes, peeled and sliced (can use various types of potatoes)
- Salt and pepper
- 8 oz. Fresh goat cheese, crumbled
Instructions
Position a rack in the center of the oven and heat to 350F Line a rimmed baking sheet with foil. Grease a 9×13 in. baking dish with the butter.
Pour the milk and cream into a small saucepan. Add the garlic, rosemary, and nutmeg. Bring JUST to a simmer, cover, and remove from heat. Set aside to infuse for at least 20 minutes.
Combine the Gruyere cheese and Parmigiano in a bowl.
Peel potatoes and slide them into ⅛ inch thick rounds. Arrange about one-third of the potatoes in a single overlapping layer in the baking dish, season with salt and pepper, and top with one-third of the Gruyere-Parmigiano mix. Scatter over half of the goat cheese. Add a second overlapping layer of potatoes, more salt and pepper, another third of the Gruyere-Parmigiano mix, and the remaining goat cheese. Make a third layer with the remaining potatoes and season with salt and pepper. Press down lightly to compact the layer.
Remove the garlic and rosemary from the infused cream and discard. Set the cream over medium-high heat and watch carefully until it just begins to simmer; don’t let it boil. Pour the cream over the potatoes and sprinkle the remaining cheese on top.
Set the baking dish on the foil lined baking sheet and bake until the top is deep brown and the potatoes are tender when poked with a fork, around 1.5 hours. Let sit for 15 minutes before serving.
Adapted from Fine Cooking
Katie's Corner 