Ingredients

  • 25 grams (1oz) butter, melted
  • 1 sprig fresh thyme
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan, plus more for broiling
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 2 1/2 cups Gruyere or Swiss cheese, grated

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Preheat oven to 375 degrees F.In a saucepan, heat up the cream with a sprig of thyme.While cream is heating up, butter a casserole dish.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Place a layer of potato in an overlapping pattern and season with salt and pepper.
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Step 3

  • Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan and Gruyere. Make 2 more layers ending with a last layer of cheese.
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Step 4

  • Bake, uncovered, for 45 minutes.
  • EQUIPMENT:
  • Length: 45 minutes

Step 5

  • Sprinkle some more Parmesan and Gruyere and broil until cheese browns, about 5 minutes.
  • INGREDIENTS:
  • Length: 5 minutes