12-Layer Simon and Garfunkle Au Gratin Potatoes

Ask most cooks and they will agree the differences between Au Gratin and Scalloped Potatoes are that Scalloped has sliced onions and no cheese…Au Gratin has cheese but no onions. This one uses an infused cream mixture that adds a ton of that onion/herb flavor we love without the chunks of veggies. Be sure to let sit for a while after removing from oven. This can be prepared ahead of time and cooked later, just cover and keep refrigerated.

Ingredients:

• About 4 cups of peeled, thinly sliced (1/8 inch) Yukon Gold potatoes

• Kosher salt

• Ground white pepper (use black pepper if desired)

• 1 tsp chopped fresh garlic

• 1 tbsp sliced shallots

• 1 small leek, white and light green parts only, rough chop (about 1 cup)

• 1 tsp fresh chopped sage

• 1 tsp fresh chopped rosemary leaves, or 1 small sprig

• 1 tsp fresh chopped thyme, or 1 small sprig

• 1 tbsp fresh chopped parsley or 2 sprigs

• 1 cup half and half

• 1/4 cup cream

• 1/2 stick unsalted butter, very cold, cut into 1/4 tbsp cubes

• 1/2 cup shredded sharp cheddar cheese

• 1/2 cup shredded Gruyere cheese or a good Swiss

• 2 tbsp grated Parmesan cheese

Directions:

• Preheat oven to 375F.

• In a small sauce pan, heat the half and half and cream to a low simmer. Add the rosemary, thyme, parsley, garlic, shallot, leek, sage). Turn off the heat and cover pan. Let it sit and steep for 20 minutes.

• Strain cream/herb mixture through a fine strainer, discard herbs and vegetables. Season with salt and white pepper.

• Spray the bottom of a 8×8 inch baking dish with cooking spray.

• Drain potato slices if kept in water. Dry them by spreading the slices on a clean dry kitchen towel.

• Place 2 layers of potato slices one at a time, shingled, to cover bottom of pan.

• Pour a few tablespoons of the cream mixture over the potatoes, season lightly with salt and pepper.

• Repeat layers of potatoes (2 at a time), salt and pepper, and cream mixture until all of the potato slices are used.

• Cover the pan tightly with foil and bake for 45 minutes at 375F.

• After 45 minutes, remove the foil and top potatoes evenly with butter cubes and cheeses. Return to the oven and bake an additional 20 minutes or until cheese is melted and beginning to brown.

• Garnish with chopped parsley and chopped chives. Let sit for at least 20 minutes to cool slightly and set up.

• Serve warmish.