Potato Gratin

Thinly sliced potatoes baked in a skillet with a creamy garlic sauce topped with Gruyere and Parmesan cheese broiled to crispy perfection.

Ingredients

• 5 Yukon Gold or white potatoes
• 1 cup grated Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups heavy cream
• 3 cloves of garlic, minced
• 1 tbsp butter
• 1 shallot, diced
• 2 tsp thyme
• 2 tsp rosemary
• 2 tsp black pepper
• 2 tsp salt

Directions

1. Preheat oven to 325 F.
2. In a small saucepan, add cream, salt, and garlic. Bring to a simmer on low heat and cook for 5 minutes. Remove and set to the side.
3. Thinly slice potatoes (about 1/8 inch).
4. In a 12 inch cast iron pan, add butter and shallots. Fry on low heat for 5 minutes until shallots have caramelized. Turn off heat.
5. Arrange potatoes in a spiral pattern on top of the shallots, then pour the cream and garlic mixture on top. Cover the pan with tin foil and place in the oven for 1 hour and 15 minutes.
6. Remove pan from oven and turn up to a broil. Cover the potatoes with the grated cheeses, and sprinkle with rosemary, thyme, and black pepper.
7. Place the pan into the oven for 5 minutes, or until the cheese is browned and bubbling. Serve warm.