- Prep time
- 30 minutes PT30M
- Cook time
- 1 hour PT1H
- 4 servings
Melted Gruyere and Fontina, classic alpine cheeses, complement the red potatoes in this gratin for a truly decadent dish.
- 1½ cups heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon garlic, minced
- Kosher or sea salt to taste
- Cracked black pepper to taste
- 15-20 small to medium red potatoes, sliced wafer thin
- 1 tablespoon olive oil
- 1 cup Gruyere cheese, grated
- 1 cup Fontina cheese, grated
Preheat the oven to 400°F.
In a large mixing bowl, whisk together the heavy cream, Dijon mustard and garlic; add salt and pepper. Place sliced potatoes in the cream mixture, set aside.
Rub olive oil on the sides and bottom of an 11-inch gratin pan. Shingle potato slices in a single layer on the bottom of the pan then sprinkle roughly 2 tablespoons each of Fontina and Gruyere. Repeat this process until you have 3 to 4 layers of potatoes and cheese reserving enough of the Gruyere to generously coat the top layer of potatoes.
Pour the cream mixture over the top, fill pan about halfway. Cover with foil and bake for 30 minutes. Remove foil, bake additional 20 minutes until the top is golden brown or until knife inserts easily into the middle to ensure potatoes are completely cooked.
Remove from heat and allow to cool for at least 30 minutes before cutting and serving.
- <strong>mandoline:</strong> a slicing device of stainless steel with carbon steel blades. The blades may be adjusted to cut items into various cuts and thicknesses.