Potatoes, milk, cheese – what’s not to love about this beloved favorite? Brought to you by our friends at Food52.
|PREP TIME||20 MIN|
|COOK TIME||60 MIN|
- 3 cups heavy cream
- 2 bay leaves, fresh or dried
- 4 cloves garlic, minced
- 2 teaspoons kosher salt, divided
- ½ tablespoon unsalted butter
- 2 ½ pounds Yukon Gold potatoes
- 1 tablespoon fresh thyme leaves, roughly chopped
- black pepper, freshly ground
- 2 ounces Gruyère cheese, grated (about ½ cup)
- chives, thinly sliced to garnish (optional)
- Add the heavy cream, bay leaves, garlic, and 1 teaspoon salt to an All-Clad D3 Stainless Steel 2 Quart Sauce Pan and set over medium heat. When the cream just begins to simmer, stir, and remove from the heat.
- Set a rack in the middle of the oven and heat to 325°F. Grease an All-Clad D3 Stainless 50th Anniversary Skillet with butter. Peel the potatoes, then carefully slice them on a mandoline to about ⅛ inch thick (if you don’t own a mandoline, do your best with a sharp chef’s knife). Use a fine-mesh strainer to strain the cream mixture; discard the garlic and bay leaf.
- You’re going to make four layers of potatoes in the skillet. For the first layer, shingle about a quarter of the potato slices (9 to 10 ounces) across the bottom; there should be no visible spaces. Season this layer with a robust amount of freshly ground black pepper (about 10 to 15 cracks from a peppermill), ¼ teaspoon of salt, and a small pinch of thyme (using about ¼ of your total amount of thyme). Evenly pour ¾ cup of cream on top.
- Repeat the above step three more times, until you’ve used up all the ingredients.
- Place the skillet on the middle rack and cook for 55 minutes, or until the top layer of potatoes just begins to turn golden brown.
- At that point, remove the skillet from the oven and set the oven to broil. Sprinkle the Gruyère on top and return the skillet to the middle rack in the oven.
- Cook until the top of the potatoes are deeply golden brown, approximately 3 to 5 minutes. Keep a close watch, because the cheese can quickly burn under the broiler.