Yukon Gold potatoesIdaho or russet potatoes also work well2½ lb
Heavy cream2 cups
GarlicUsed to infuse the cream with flavor2 cloves
Fresh sage~2 tbspest.
Salt~1½ tspest.
Black pepper~½ tspest.
Parmesan cheeseLayered between the potatoes¼ cups
ButterDotted on top before baking2 tbsp
Shredded Gruyère or sharp cheddar cheeseChoose Gruyère for a nutty flavor or cheddar for a milder taste, or combine both6 oz
Steps
1
Gently heat the heavy cream with garlic, sage, salt, and pepper to infuse the flavors, then set the mixture aside.
2
Slice the potatoes thinly and evenly by hand (a mandolin can be used with caution).
3
Layer the potato slices in a baking dish, pouring the infused cream and sprinkling Parmesan cheese between each layer until all ingredients are used, ensuring even coating.
4
Dot the top layer with small pieces of butter.
5
Cover with parchment paper and then foil (to prevent sticking), and bake in a preheated 375°F (190°C) oven for 1 hour.
6
Remove from the oven, take off the foil, and top with shredded Gruyère and/or cheddar cheese.
7
Return to the oven and bake for another 25–30 minutes until the cheese is melted and golden.
8
After baking, a layer of oil may appear on top — this is normal and will reabsorb as it rests for 20–30 minutes before serving.
PrimedTableBETA
