Description

Raw thin Yukon Gold potato layers baked covered then uncovered with garlic cream and grated Gruyere in a nine-inch square dish.

Ingredients

Scale

2 1/2 pounds Yukon Gold potatoes, peeled
1 1/2 cups Heavy cream
1 cup Whole milk
1 cup Gruyere cheese, grated
2 cloves Garlic cloves, minced
1 tablespoon Unsalted butter for dish
1 teaspoon Fresh thyme leaves
1/2 teaspoon Fine salt
1/4 teaspoon Black pepper

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Instructions

Heat oven to 350°F and butter a 9-inch square dish with 1 tbsp unsalted butter. Peel 2½ lb Yukon Gold potatoes and slice evenly, approximately ⅛ inch, using a knife or guarded mandoline. Do not soak or rinse the cut slices; assemble promptly.
Warm 1½ cups heavy cream and 1 cup whole milk with 2 minced garlic cloves, ½ tsp fine salt, ¼ tsp black pepper and 1 tsp fresh thyme just until steaming; do not boil hard.
Layer potato slices in the buttered dish, pour the warm dairy over evenly, and distribute 1 cup grated Gruyere mostly over the top. Cover snugly with foil without pressing it into the cheese.
Bake about 50 minutes covered, then uncover and bake approximately 25 minutes more until the center slices are easily pierced, liquid bubbles and top is browned. If the center resists, continue; time depends on slice thickness. Rest 15 minutes before cutting eight portions.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 15 minutes, included in the total.

Untested estimate: 25-minute slice/assemble, 50 minutes covered plus 25 uncovered at 350°F, 15-minute rest. Raw slice thickness and dish depth may lengthen baking.

Prep Time: 25 minutes
Chilling, resting or cooling: 15 minutes
Cook Time: 75 minutes

Nutrition

Serving Size: One of eight equal portions from a 9-inch square dish; cooked mass pending