Potatoes baked in cheese and cream, seasoned to savory goodness, are as close to perfection as comfort food can get.
INGREDIENTS
- 2 1/2 lbs russet potatoes
- 3 cloves garlic, minced
- 2 tablespoons butter, melted
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- 2 cups gruyere cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon black pepper
PREPARATION
- Preheat oven to 350°F.
- Peel potatoes and slice thinly, about 1/8-inch thick.
- Arrange about 1/3 of the potatoes in a baking dish.
- In a small bowl, whisk together the cream, garlic, and melted butter. Pour 1/3 of the mixture over the potatoes, then sprinkle with 1/3 of the thyme, salt, and pepper. Top with 1/3 of the cheese.
- Repeat layers two more times, but do not top the final layer with cheese. Set cheese aside for later.
- Cover dish tightly with foil, then bake until potatoes in the center are easily pierced with a knife, about 1 hour to 75 minutes.
- Uncover baking dish, then top with reserved cheese and return to oven until golden, 10-15 minutes. Let rest 5 minutes before serving. Enjoy!