Serve these rich, mouthwatering potatoes with a scrumptious grilled steak for a satisfying summertime meal.
Yukon Potato Stack With Gruyére, Thyme and Garlic / Serves 10-12
PREP: Peel and slice potatoes to about 1/16 inch thick. Do not rinse or hold potatoes in water because starch will be washed away). Set aside. Mix shredded cheeses together and reserve 1/3 cup to top the potato stack. Set aside.
COOK ·Heat a heavy-bottomed stock pot over medium heat. Add olive oil to coat bottom. Add chopped shallots and cook for 5 minutes, stirring continuously. Add garlic and continue to sauté until garlic starts to brown.Add the cream and potatoes to the pot. S/P.Stir to coat the potatoes and reduce the cream until it starts to thicken, about 10-15 minutes. ·Add cheese to the pot and continue cooking over medium heat until cheese melts. Adjust s/p to taste. Add thyme.
ASSEMBLY ·Parchment bottom of 13”x9” pan. Spray. potato mix to the pan, making sure that the potatoes lay flat and that there are no gaps. Spread the reserved cheese over the top in an even layer. Cover the baking pan with foil. ***The recipe calls for plastic wrap to go on before the foil. Use a high quality, restaurant grade plastic wrap and make sure your oven doesn't get too hot. Or, you can skip the plastic and just use the foil. Bake 300 deg 2 hours. Check the potatoes by inserting a toothpick into the center. If it goes in without any give, it is done. If there is still give, cover and return to the oven, checking every 10-15 min.