Serves 10 to 12
Start to finish: 1 hour 30 minutes
2 1/2 cups heavy whipping cream
2 tablespoons unsalted butter
1 teaspoon minced garlic
3 pounds medium Yukon Gold potatoes
1 1/2 cups shredded Gruyere cheese
2 tablespoons minced fresh thyme
1 teaspoon coarse or kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 F. Butter a 9-by-13-inch baking dish.
Combine the cream, butter and garlic in a medium saucepan and bring to barely a simmer over medium high heat. Remove from the heat.
While the mixture is heating, peel the potatoes and slice them very thinly.
Combine the cheese, thyme, salt and pepper in a small bowl. Spread out half of the potatoes in the prepared baking dish. Sprinkle with half of the cheese mixture. Repeat with the remaining potatoes, and then the remaining cheese mixture. Pour the cream mixture over the potatoes, and press down on the potatoes to make sure they are mostly submerged in the liquid.
Bake on a lower rack in the oven for about 60 to 65 minutes, until the top is golden brown, and the potatoes have absorbed most of the cream and are very tender; a knife should slide in easily. Let stand for 10 to 15 minutes before serving.
Nutrition information per serving: 486 calories; 349 calories from fat; 39 g fat (18 g saturated; 1 g trans fats); 88 mg cholesterol; 932 mg sodium; 28 g carbohydrate; 6 g fiber; 1 g sugar; 7 g protein.
Katie Workman, Associated Press
