2 T. butter
1 and 1/2 cups half and half
1 and 1/2 cups heavy cream
2 sprigs of thyme
3 garlic cloves, sliced
1 cup shredded Gruyere cheese (about 4 ounces)
1 and 1/2 t. salt
1/2 t. freshly ground pepper
2 and 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced
Preheat oven to 350 degrees
1. Butter the inside of a shallow baking or gratin dish.
2. Layer the potato slices in the dish, overlapping slightly. Season with salt and pepper as you go and add cheese to each layer.
3. In a large saucepan, bring to a gentle simmer the half and half, the cream, the thyme sprigs and the garlic.
4. Remove the thyme and pour the hot mixture over the potatoes. Do this slowly and allow the potatoes to absorb the cream as you pour.
Dot the top with butter and a final layer of cheese.
Bake for 60 - 90 minutes or until potatoes are soft and the top is a golden brown.
Let rest for about 15 minutes.
This is excellent on the second day, too! Unlike most potato dishes, this reheats well in the microwave and can even be frozen, to be “nuked” at a later time.
Potatoes Dauphinoise is a classic French dish and every French home cook has a spin on the recipe used. It is also a popular Bistro dish, often served as a main course with a salad and crusty bread.
1 1/2 cups white sweet corn kernels
2 egg yolks
1/3 cup heavy cream
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon parsley -- chopped fine
Preheat oven to 350F. Combine corn egg, yolks, and cream in food processor and pulse together. Add flour, salt, sugar and blend for 10 seconds.
Scrape into bowl and stir in parsley.
Fill buttered ramekins and cover each with foil.
Set cups in pan and add hot water to halfway up the sides of cups.
Bake for 30 minutes. Remove foil and bake an additional 5 minutes.
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