Ingredients

• 2 lb (900 g) Yukon gold potatoes, thinly sliced

• 5 oz (140 g) gruyere, grated

• 1¾ tsp kosher salt

• ½ tsp black pepper

• 2½ tbsp all-purpose flour

• 3 cloves garlic, minced

• 1 tsp fresh thyme, chopped

• 1 tsp fresh rosemary, finely chopped

• 1 cup heavy cream

• Butter, for dish

Method

1. Heat oven to 375°F / 190°C.

2. Toss potatoes with salt and pepper.

3. Toss in flour, garlic, thyme, and rosemary.

4. Toss in ½ the cheese.

5. Butter a 7×10-inch baking dish.

6. Layer ½ the potatoes flat.

7. Sprinkle lightly with cheese.

8. Layer remaining potatoes.

9. Top with remaining cheese.

10. Pour heavy cream evenly over potatoes.

11. Cover tightly with foil.

12. Bake 30 minutes covered.

13. Uncover and bake 20–30 minutes until tender and golden.

Additional Notes

You can use ½ cup half-and-half and ½ cup heavy cream instead of all heavy cream. I used heavy cream for a richer result. This could have benefited from a small amount of nutmeg.

Set your mandoline carefully and keep the thickness consistent. Uneven or thicker slices won’t cook through and can lead to a hard bite.

I garnished with chives. Finely chopped parsley also works, as does a small amount of rosemary.

Use caution with the mandoline and wear proper cut-resistant gloves.