Chef Fred's Potato Dauphinoise
¼ cup butter (one stick)
½ lb shredded gruyere
2 tbs chopped garlic
2 cups heavy cream
2 cups whole milk
3 lbs russet potatoes, peeled and sliced ¼ inch thick
½ tsp nutmeg
1 tsp fresh chopped thyme
salt and pepper to taste
In a non-reactive pot (non-aluminum) combine milk, cream, garlic, nutmeg, thyme, salt, and pepper. Lay potatoes, flat, in cream mixture and bring pan to a simmer.
Turn off heat and remove potatoes.
Gently grease a 9x13 pan with softened butter.
Place one layer of potatoes, flat, on the bottom of the pan. Sprinkle a layer of gruyere. Add remaining potatoes and then cream mixture until the potatoes are slightly covered.
Add remaining cheese. Bake for 25 minutes in a 400° oven until golden brown and potatoes are tender.
Chef tip: Eat until you pass out cause it’s that damn good.