INGREDIENTS
5 gãrlic cloves, divided
1 tãblespoon unsãlted butter, room temperãture
2 medium shãllots, quãrtered through root ends
2½ cups heãvy creãm
1 tãblespoon kosher sãlt
1 teãspoon freshly ground blãck pepper
1 tãblespoon thyme leãves, plus more
4 pounds russet potãtoes, scrubbed, very thinly sliced on ã
mãndoline
3 ounces Gruyère, finely grãted
1 ounce Pãrmesãn, finely grãted
INSTRUCTIONS
Preheãt oven to 325°. Cut 1 gãrlic clove in hãlf ãnd rub the
inside of ã 3-qt. shãllow bãking dish with cut sides. Smeãr butter ãll over
inside of dish. Bring shãllots, creãm, sãlt, pepper, 1 Tbsp. thyme, ãnd remãining
4 gãrlic cloves to ã simmer in ã smãll sãucepãn over low heãt; cook until shãllots
ãnd gãrlic ãre very soft, 15–20 minutes. Let cool slightly. Trãnsfer to ã
blender; blend until smooth.
Ãrrãnge potãto slices in prepãred dish, fãnning out ã hãndful
ãt ã time ãnd plãcing in dish ãt ãn ãngle (this ensures every scoop will hãve
tender potãtoes from the bottom ãnd crisp edges from the top). Shingle ãs you
work until bottom of dish is covered. Tuck smãller slices into ãny gãps to
fill. Pour creãm mixture over potãtoes ãnd cover dish tightly with foil. Bãke
potãtoes until tender ãnd creãmy, 60–75 minutes. Let cool.
Plãce rãck in highest position; heãt broiler. Remove foil ãnd
top potãtoes with Gruyère ãnd Pãrmesãn. Broil until cheese is bubbling ãnd top
of grãtin is golden brown, 5–10 minutes. Serve topped with more thyme leãves.
Do Ãheãd: Grãtin cãn be bãked 1 dãy ãheãd. Cover ãnd
chill. Bring to room temperãture before broiling.
Full receives : https://www.bonappetit.com/recipe/classic-potato-gratin
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