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POTATOES - CASSEROLE - Thyme-Rosemary Au Gratin Potatoes
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Ingredients: | |
| 4 tablespoons | butter |
| 2 | garlic cloves, smashed |
| 1 tablespoon | fresh thyme |
| 2 teaspoons | chopped fresh rosemary |
| 1 | bay leaf |
| 4 | russet potatoes, peeled |
| 2/3 cup | grated Gruyere |
| 1/2 cup | grated Parmesan |
| 1 | egg, beaten |
| 1/2 cup | heavy cream |
| 1/4 teaspoon | freshly grated nutmeg |
| Salt | |
| freshly cracked black pepper | |
Directions:
Preheat oven to 400 degrees F.
In a small saucepan, melt butter, garlic, thyme, rosemary and bay leaf over low heat; steep four minutes, and remove from heat. Slice potatoes 1/8-inch thick.
In a large oven-proof skillet, drizzle one teaspoon of the butter mixture. Arrange potatoes in a neat overlapping pattern. Sprinkle potatoes with salt and pepper, and drizzle with butter mixture. Top with 1/3 of the cheeses; repeat two more times, reserving the remaining 1/3 of the cheeses.
In a small bowl, whisk together egg, cream and nutmeg; pour over potatoes. Sprinkle remaining cheeses on top. Place pan in oven; bake 40 minutes. Remove from oven; let stand five minutes before serving.
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