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Potato Gratin

Makes 6 servings


  • 1 ½ cups heavy cream
  • 2 teaspoons kosher salt
  • 1 head of roasted garlic
  • 1 tbsp unsalted butter
  • 1 shallot, diced
  • 5 medium Yukon Gold or white potatoes
  • 1 cup freshly grated Gruyere
  • 1/2 cup freshly grated Parmesan
  • Fresh thyme, for topping


  1. Preheat the oven to 400°F. Use a mandoline slicer to slice the potatoes into 1/8 inch thick. Melt the butter over low heat in a large cast iron pan, then add the diced shallots. Cook for about 5 minutes until the shallots caramelize. Squeeze the roasted garlic head into the pan and mix with the shallots.
  2. In a bowl, combine the caramelized onion, garlic, grated cheese, heavy cream, salt, and pepper. Set aside 1/4 of this mixture for later use.
  3. Toss the sliced potatoes with the cheese mixture until evenly coated. Arrange the sliced potatoes in a spiral pattern in the cast iron pan. Pour the reserved cheese mixture over the top and sprinkle with fresh thyme leaves.
  4. Cover the cast iron pan tightly with aluminum foil and bake in the preheated oven for 1 hour. Remove the foil and switch the oven to broil.
  5. Optionally, sprinkle additional Parmesan and Gruyere on top for an extra crispy layer. Broil for 5 minutes.