Scalloped Potato with Thyme & Parsley
Recipe by Dragon
Sometimes you just have to give yourself permission to indulge in decadent food and this is one of my favourite ways to indulge. This combination of potato, cream, cheese, butter and herbs makes for a rich and delicious dish. If you question whether or not to make these, just take some advice from the lovely and wise Julia Child; everything in moderation, including moderation. Enjoy!
3 pounds yukon gold potatoes, peeled and sliced into 1/8 inch rounds
1 1/2 cup heavy cream
1/2 cup milk
1/4 cup butter
2 garlic cloves, minced
3 tablespoons chopped fresh parsley
3 tablespoons fresh thyme leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 cups grated Gruyere cheese, divided (1 1/4 cups for layering in gratin and 3/4 cup for the top)
1. Preheat oven to 350°F. Fill large bowl with cold water and place potatoes in bowl with water. Combine cream, milk, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl.
2. Butter 13x9 inch glass baking dish (or you can do individual ramekins). Drain potatoes, then pat dry. Transfer 1/4 of potatoes to the prepared baking dish and spread them out evenly evenly. Season with salt & pepper. Sprinkle 1/4 of the herb mixture over the potatoes. Sprinkle with 1/4 of the grated cheese. Repeat another 3 times with potatoes, salt & pepper, herb mixture, and cheese (4 layers).
3. Pour cream mixture over the gratin, pressing lightly to submerge potato mixture as much as possible.Cover gratin tightly with foil. Bake 45-60 minutes or until the potatoes are almost tender. Check by inserting a knife in the middle of the gratin, the potatoes should be almost tender.
4. Uncover the gratin and sprinkle the top with the remaining cheese. Bake for an additional 30 minutes or until the top of the gratin is golden and most of liquid is absorbed. Let the gratin cool for about 15 minutes before serving. This will allow the gratin to absorb all the liquid before serving. Serve hot or warm.