Cheesy Potatoes Dauphinoise Recipe

Ingredients

• 2.5 lb yukon gold potatoes
• 2 cups heavy cream
• 1 cup whole milk
• 4 large cloves garlic, grated
• 5 sprigs thyme
• 2 sprigs rosemary
• 1 tsp kosher salt
• 1/2 lb gruyere cheese, shredded
• 1/2 cup grated parmesan cheese

Instructions

1. 1

   Preheat oven to 425 degrees. Grease a 2 qt baking dish.

2. 2

   Use a mandoline to slice the potatoes very thin. If you do not have a mandoline, use a very sharp chef's knife and slice into 1/8-inch thich pieces.

3. 3

   Add heavy cream, milk, garlic, thyme, rosemary, and salt to a large bot. Whisk together. Add in potatoes. Bring the mixture up to a boil and reduce to a simmer. Simmer for 10 minutes. Remove from the heat. Remove the herbs from the pot.

4. 4

   Mix the gruyere and parmesan cheese together in a small bowl. Use a spoon to layer half of the potatoes in the prepared baking dish in an even layer. Spoon some of the sauce on top. Sprinkle with half of the cheese. Spoon the rest of the potatoes on top in another even layer along with remaining sauce. Cover with remaining cheese. Transfer baking dish to a large sheet pan and place in the oven. Bake until the cheese is golden brown and bubbly and the potatoes are easily pierced with a knife, about 35-40 minutes.

5. 5

   Let the potatoes rest for 10-15 minutes before serving.