two tablespoons unsalted butter, plus much more for greasing
3/4 cups half-and-half
1 tablespoon minced shallot
1 clove garlic clove, minced
1 sprig fresh thyme
Dash freshly grated nutmeg
2 medium Yukon gold taters (10 ounces), scrubbed and well washed, sliced 1/8-inch thick on the mandoline
1/2 cup shredded Gruyere cheese
1 tablespoon freshly grated Parmesan
Preheat the oven to 350 levels F. Butter an 8-ounce oblong gratin dish.
Add some half-and-half, shallots, garlic clove, thyme and nutmeg to some medium saucepan. Provide an easy simmer. Add some taters towards the saucepan and simmer for several minutes the taters ought to be just engrossed in the liquid. Once you discover the liquid thicken a little, remove and discard the thyme sprig.
Pour 1 / 2 of the taters in to the prepared baking dish. Us dot with 1 tablespoon butter and half the Gruyere. Pour in all of those other taters and finished covering with Gruyere and Parmesan. Us dot the taters using the last tablespoon of butter.
Cover with foil and bake for 40 minutes. Take away the foil and bake until golden and bubbly, 10 more minutes.
Servings: 2
Prep Time: 15 min
Prepare Time: 55 min
Difficulty: Easy
from Home for supper With Jamie Deen Episode: Anniversary Dinner for Brooke