Total Steps
3
Ingredients
12
Tools Needed
10
Ingredients
- 3 pounds medium Yukon Gold potatoes
- 4 cups heavy whipping cream
- 1 1/3 sticks butter
- 2 cloves garlic, minced
- 1 tablespoon minced fresh Italian parsley
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- 1.5 teaspoons fine sea salt
- 3/4 teaspoon freshly ground black pepper
- 8 ounces coarsely grated Gruyère cheese
- 8 ounces coarsely grated Pecorino Romano cheese
Instructions
Step 1
Fill a large bowl with cold water. Working with one Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in the bowl with water. Combine cream, butter, and minced garlic in a medium saucepan; bring to a simmer. Remove from heat. Mix all fresh herbs (Italian parsley, rosemary, sage, thyme) in a small bowl. Mix sea salt and black pepper in another small bowl.
Step 2
Butter a 13x9x2-inch glass baking dish. Drain the sliced potatoes, then pat dry with kitchen towels. Transfer half of the potatoes to the prepared baking dish, distributing and spreading evenly. Sprinkle with half of the salt-pepper mixture, then half of the herb mixture. Sprinkle with half of the grated cheese (Gruyère and Pecorino Romano). Repeat with the remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour the cream mixture over the gratin, pressing lightly to submerge the potato mixture as much as possible. This can be made 6 hours ahead; cover with plastic wrap and chill. Remove plastic wrap before baking.
Step 3
Preheat oven to 400°F. Cover the gratin tightly with foil. Bake for 30 minutes. Uncover and continue to bake until the top of the gratin is golden and most of the liquid is absorbed, about 25 minutes longer. Let stand for 10 minutes before serving.