A bubbling gratin always inspires oohs and ahs… The brown bits of cheese on top draw you in, and the creamy depths put you in awe. These melt-in-your-mouth potatoes are sure to please.
Butter a gratin dish and rub with cut garlic. Slice Yukon potatoes as thin as you can, preferably on a mandoline, and begin to layer as pictured. Between each level, sprinkle salt and pepper and stripped thyme leaves. Pour on a little heavy cream, and start again. When you reach the highest point, make sure the cream rises up the sides beneath the potatoes. Grate gruyere or parmesan cheese and spread around, and place in a preheated 350-degree oven for about an hour or until potatoes are soft. Broil briefly to brulee.