Layer up a potato gratin with Chef Allison Davis
· Smoked Gouda
· Parmesan Cheese
INSTRUCTIONS (courtesy Bon Appetit): Preheat oven to 325°.
Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides.
Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15–20 minutes.
Let cool slightly. Transfer to a blender; blend until smooth.
Arrange potato slices in prepared dish, fanning out a handful at a time and placing in the dish.
Pour cream mixture over potatoes, sprinkle cheese, and repeat the layers.
Cover dish tightly with foil.
Bake potatoes until tender and creamy, 60–75 minutes.
Let cool. Place rack in highest position; heat broiler.
Remove foil and top potatoes with Gruyère and Parmesan.
Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes.
Serve topped with more thyme leaves.
For more information about Midday Kentucky’s Chef, Allison Davis go to www.wildthymecooking.com or give her a call at (859)523-2665.