Potato Gratin

Potato Gratin
Potato Gratin

Corporate Chef Jeremy McLachlin creative take on an American classic features white Cheddar cheese and heavy cream for an authentic flavor.

Potato Gratin

Serves 4


1/2 cup heavy cream
1/2 tablespoon thyme, fresh chopped
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1/2 tablespoon salt, kosher
3 pounds Yukon potatoes sliced 1/8th inch
1/2 tablespoon butter
1 cup Gruyere or white cheddar cheese, shredded

  1. In a large bowl combine the cream, thyme, salt, and minced shallot and garlic.
  2. Taste and make sure it is a little salty.
  3. The potatoes will suck up the salt.
  4. Add sliced potatoes to the cream mixture.
  5. Grease a large casserole dish with the butter.
  6. Shingle the sliced potatoes in the casserole dish.
  7. Push down on the potatoes and make sure you have enough cream so it rises half way between your fingers. Stack potatoes until there is an 1/4 inch left in the top of the casserole dish.
  8. Clean the edges and wrap in foil.
  9. Cook at 350 degrees for 35-45 minutes.
  10. Prick the center with toothpick to make sure the potatoes are cooked.
  11. Top with cheese and cook an additional 10 minutes with foil off.
  12. Let sit for 10 minutes before cutting and serving.

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