Potato Gratin

5 garlic cloves, peeled and divided

1 tablespoon unsalted butter, room temperature

2 1/2 cups heavy cream

2 medium shallots, peeled, trimmed and quartered through root ends

1 tablespoon fresh thyme leaves, plus more for garnish

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

4 pounds russet potatoes, peeled and thinly sliced on a mandoline

3 ounces Gruyere cheese, finely grated

1-ounce Parmesan cheese, finely grated

Preheat oven to 325°F.  Slice 1 garlic clove in half and rub the inside of a shallow baking dish with the cut sides.  Spread the unsalted butter all over the inside of the dish and set aside.

In a small saucepan over low heat, bring the cream, shallots, remaining 4 garlic cloves, 1 tablespoon of thyme, salt and pepper to a simmer.  Cook until the shallots and garlic are very soft, about 15–20 minutes.  Let cool slightly. Transfer to a blender and blend until smooth.

Layer the potato slices in the prepared baking dish.  Pour cream mixture over potatoes and cover dish tightly with the lid (or foil).  Bake until potatoes are tender and creamy, about 60 minutes.  Let cool slightly.

Place oven rack in highest position and turn on broiler.  Remove lid (or foil) from the baking dish and top the potatoes with the Gruyere and Parmesan cheeses.  Broil until cheese is bubbling and top of gratin is golden brown, about 5–10 minutes. Garnish with additional thyme leaves.

Recipe Notes

This delicious kid-friendly recipe comes from Chef Ludo Lefebvre. Get the kids involved by letting them grease the baking dish and layer the potatoes.

(Recipe courtesy of Chef Ludo Lefebvre)

(Photography courtesy of Chloe Crespi)