Herbes de Provence Potato Gratin
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3 pounds russet (Idaho) potatoes, peeled
1 tablespoon butter, softened
2 cups half-and-half
2 to 3 garlic cloves, smashed
1 tablespoon herbes de Provence
Salt and freshly ground black pepper
2 cups grated Gruyere, packed
Preheat the oven to 400F. Peel and wash the potatoes and slice them
really thinly using a plastic mandoline. Generously butter a 12-inch
ovenproof baking or gratin dish (about 2 1/2 to 3-quarts).
In a small saucepan, bring the half-and-half, garlic cloves and
herbes de Provence to a simmer. Season, to taste, with salt and
pepper. Remove the garlic cloves. Set aside.
Arrange the potatoes in an overlapping layer on the bottom of the
dish. Season the layer generously with salt and pepper. Scatter
lightly with some of the grated cheese. Make another potato and
cheese layer, fini****ng with a most generous cheesing. Press the
layers down gently. Pour the half-and-half mixture over the potato
layers and fill the dish up to the top of the potatoes. Cover the
dish loosely with foil so it is not touching the cheese on top and
bake 30 minutes, uncover and bake another 10 to 15 minutes until
the cheese is bubbly and nicely browned. Let cool for 20 to 30
minutes before serving.
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