Ingredients
1 1/2 cups heavy cream 🥛
2 tsp kosher salt 🧂
3 cloves garlic, minced 🧄
1 tbsp butter 🧈
1 small shallot, diced 🧅
5 medium Yukon Gold or White potatoes 🥔
1 cup grated Gruyere cheese 🧀
1/2 cup grated Parmesan cheese 🧀
1 tsp fresh thyme 🌿
Instructions
1️⃣ Preheat your oven to 325°F (163°C). 🔥
2️⃣ In a small saucepan, add the heavy cream, kosher salt, and minced garlic. Bring the mixture to a simmer over low heat and cook for 5 minutes to infuse the garlic flavor into the cream. Remove from heat and set aside. 🍶🧄
3️⃣ Using a mandoline slicer, thinly slice the potatoes to 1/8-inch thickness. 🥔🔪
4️⃣ In a 12-inch cast iron pan, melt the butter over low heat and add the diced shallot. Sauté for 5 minutes until the shallots are caramelized. 🧈🧅
5️⃣ Arrange the sliced potatoes in a spiral pattern over the cooked shallots in the cast iron pan. Pour the garlic-infused cream mixture evenly over the potatoes. 🥔🌀🍶
6️⃣ Cover the cast iron pan tightly with aluminum foil. Place the pan in the preheated oven and bake for 1 hour and 15 minutes. ⏳
7️⃣ Remove the pan from the oven and increase the oven temperature to broil. 🔥
8️⃣ Sprinkle the grated Gruyere and Parmesan cheeses over the top of the potatoes. Add the fresh thyme. 🌿🧀
9️⃣ Place the pan back in the oven and broil for 5 minutes, until the cheese is crispy and bubbling. 🧀🔥
🔟 Remove from the oven and serve warm. Enjoy! 😋
Storage Tip: You can store leftovers in the fridge and reheat them the next day. ❄️➡️🔥