Ingredients
3 lb. Idaho potatoes, peeled and sliced
6 oz Gruyere cheese, grated
½ cup double cream
⅙ tsp kosher salt
⅛ tsp freshly ground black pepper
3 cloves garlic, peeled and crushed
2 thyme sprigs
1 oz butter
Preparation
Preheat oven to 300 degrees F and coat a heavy-bottomed baking dish with non-stick cooking spray.
Place a layer of potatoes on the bottom of the baking dish and top with cheese.
Repeat layers twice more then sprinkle with salt and ground pepper.
Combine double cream, garlic, and thyme in a small saucepan.
Bring mixture to a boil.
Remove and discard thyme sprigs.
Pour cream sauce over potatoes.
Top gratin with butter.
Bake for 1 hour or until well browned. Serve warm.
