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Categories:Viewed: 61 - Published at: 6 years ago
Ingredients
- 2 cups whipping cream
- 4 crushed garlic cloves
- 3 peppercorns
- 3/4 teaspoon sea salt
- 1 tablespoon oil
- 1 large Spanish or yellow onion, thinly sliced
- 3 large Yukon Gold potatoes (2 to 3 pounds), peeled
- 1 cup shredded Gruyere cheese
- 2 sprigs fresh thyme
Method
- In saucepan, bring cream, gar-lic, pep-per-corns, thyme, and salt to just under boil; reduce heat to low, cover and sim-mer for 15 min-utes. Remove from heat; set aside.
- Heat your oven to 300° F.
- Mean-while, in skil-let, heat oil over medium-low heat and cook onion, stir-ring often, until light brown, about 45 min-utes. Slice pota-toes as thinly as pos-si-ble (using a man-do-line if avail-able).
- Layer 1/4 of the pota-toes in greased about 8 x 12-inch glass bak-ing or casse-role dish; top with 1/3 of the onion and 1/4 of the cheese. Repeat twice. Top with remain-ing pota-toes. Strain cream mix-ture over pota-toes, shak-ing casse-role to dis-trib-ute evenly. Sprin-kle with remain-ing cheese.
- Bake in 300° F oven on a baking sheet (to catch drips) until ten-der and a knife inserted into the dish pierces pota-toes eas-ily, 1 1/2 to 2 hours. (Make-ahead: Let cool, then cover and refrig-er-ate for up to 2 days. Reheat, tented with tin foil, in 375° F oven for 30 minutes.)
- Tip: For a lighter ver-sion, steep gar-lic, pep-per-corns, thyme, and salt in 2 cups of (500 mL) milk. Then make bechamel sauce: In saucepan, melt 2 tablespoons but-ter over medium-low heat. Add 2 tablespoons all-purpose flour. Cook, stir-ring, for 1 minute. Whisk in strained milk mix-ture, and sim-mer everything for 5 min-utes until slightly thickened. Pour over pota-toes.
