Au Gratin Potatoes

Au Gratin Potatoes
fills a 1 qt baking dish. serves 6

2 Tbsp Butter
4 Shallots, sliced lengthwise
7-9 Cloves of Garlic, pressed or minced
4-6 Sprigs of Thyme
2 Cups Cream
3 Russet Potatoes
2 Cups Gruyere Cheese
1 Cup Parmesan Cheese
salt & Pepper

. Melt the butter in a pot over medium-low heat.
. Once the butter has melted, add the shallots, garlic, and a pinch of salt. Sweat them. Do not brown them. We do not want color.
. Tie the thyme together with string.
. Once the shallots are softened, add the cream and thyme bundle. Simmer lightly. DO NOT BOIL.
. Once it reduces a little and thickens, remove the thyme. Let cool while you slice the potatoes.
. Preheat your oven to 350F.
. Slice the potatoes lengthwise on a mandolin at 3/16th of an inch.
. Spread some of the cream evenly onto the bottom of a 1 quart baking dish.
. Cover the cream with slightly overlapping potato slices.
. Sprinkle some salt and pepper over the potatoes.
. Sprinkle some gruyere and parmesan on top of the potatoes. A little bit goes a long way.
. Cover the potatoes with some of the cream mixture.
. Alternate the way you laid the potatoes from the first layer and repeat, pressing down between each layer.
. Repeat building layers until you run out of potatoes, sauce, or room in the dish. Finish with a layer of cream.
. Line a cookie sheet with tin foil and place your baking dish on top of it.
. Place in the oven for 1 hour.
. After an hour, stick a fork in the middle and see if the potatoes are soft enough. If not, bake for another 10-15 minutes.
. Top with more gruyere and parmesan.
. Place back in the oven for another 15 minutes.
. Broil it, if you like, to brown the cheese on top.
. Let rest for about 30 minutes.

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