Creamy Garlic Potatoes Gruyère (Print Version)
# Ingredients:
→ Potatoes and Vegetables
01 -
Fresh chives, chopped up small, for finishing up
02 -
1 head garlic, top sliced off
03 -
1.2 kg starchy potatoes, peeled and sliced thin
→ Dairy and Cheese
04 -
220 g Gruyère or mozzarella, shredded
05 -
40 g parmesan cheese, grated and split in two parts
06 -
1 tablespoon unsalted butter, plus a little extra for coating the dish
07 -
60 ml whole milk
08 -
250 ml heavy cream
→ Seasonings
09 -
Olive oil, to drizzle on garlic
10 -
Freshly ground black pepper, as much as you like
11 -
Salt, just give it some
12 -
1/4 teaspoon of nutmeg
13 -
1 teaspoon fresh thyme leaves or about 1/3 teaspoon dried thyme
# Instructions:
01 -
Let everything cool down a bit, then sprinkle over those chives and start serving.
02 -
Pop it back in, uncovered, and keep baking for 30 minutes until the cheese looks bubbly, golden, and a fork slides into the potatoes easily.
03 -
Toss on the rest of the parmesan along with the shredded Gruyère or mozzarella, but only after you take off the foil.
04 -
Cover tightly with kitchen foil and bake for 40 minutes at 190°C.
05 -
Pour the garlicky cream all over those potatoes in the dish. You want every bit soaked. Cover it tight with foil.
06 -
Take your mashed garlic and stir it right into the warm cream mixture so it all blends together.
07 -
Once the garlic's cooled down, squeeze out the soft inside and mash it up into a paste.
08 -
Pop heavy cream, milk, some butter, half your parmesan, thyme, nutmeg, salt, and pepper in a pan. Warm up gently till the butter is gone and everything comes together, but don't let it bubble.
09 -
Stand your potato slices on their sides in close lines through the baking dish.
10 -
Peel the spuds, then use a mandoline to quickly cut them into thin, even slices.
11 -
Rub some butter around a 23x33 cm dish till it's coated. Set aside for now.
12 -
Get your oven going at 190°C. Put the garlic head on foil, pour a bit of olive oil, give it some salt, wrap it up, and roast about 30 minutes till soft and golden looking.
# Notes:
01 -
For neat slices, grab a mandoline slicer when cutting the potatoes.
02 -
Keep leftovers in something airtight in the fridge for three days max.
03 -
Make sure the creamy mix covers all potatoes for even texture and cooking.