Cheesy Potato Gratin
Directions
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Preheat the oven to 350.
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Using a mandoline, peel and thinly slice the potatoes and onions. In a 9 x 13 baker pour a quarter cup of cream evenly across the bottom of the baker.
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Evenly spread a layer of potatoes across the bottom, shingling them to overlap just a bit. Spread a quarter of the cheese across the potatoes. Sprinkle a little salt, white pepper, garlic, thyme, and Herbes des Provence over the cheese. Drizzle a little cream over the layer, making sure to pour some around the edges. Do not drown the potatoes in cream. Repeat layering until the potatoes and onions are used up. End with a layer of cheese on top. Garnish with a sprinkle of Herbes De Provence.
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Cover with foil and bake for 20 minutes. Rotate the potatoes 180 degrees and bake covered for another 20 minutes. Remove the foil and bake uncovered for 20 minutes, or until the top layer of cheese is golden.
From Shawnie's class “New Year Champagne Celebration”
