INDIVIDUAL (OR NOT) GRUYERE AND THYME SCALLOPED POTATOES
Layers of thinly shaved potato, baked in a silky, thyme infused cream, topped with melty gruyere cheese that you do not have to share….unless you want to. Make Gruyere and Thyme Scalloped Potatoes as a whole pan or in individual ramekins, you decide.
Equipment
- Mandoline
- 8 Ramekins
- Cheese Grater
- Saucepan or Small Pot
- Measuring Cups and Spoons
Ingredients
- 4 Large White Potatoes
- 8 oz Block of Gruyere Cheese
- 1 Cup Heavy Cream
- 2 tsp Salt
- 2 tsp Fresh Thyme Leaves
Instructions
PREP INGREDIENTS
- Preheat oven to 400°
- Peal and slice potatoes
- Shred block of gruyere cheese
- De-stem 2 tsp fresh thyme leaves
- Measure out 1 cup of heavy cream and 2 tsp of salt
STEEP
- Add 1 cup of heavy cream, 2 tsp salt, and 2 tsp fresh thyme leaves to a saucepan over medium/low heat
- Heat the cream until it begins to boil and all of the salt is dissolved
STACK
- Stack potato slices to the top of each ramekin
- Pour the thyme cream over the potatoes, filling each ramekin 3/4 of the way full
BAKE
- Add ramekins to a rimmed baking sheet and cover the baking sheet with foil
- Bake for 1 hour, until potatoes are soft
- Top each ramekin with shredded gruyere cheese
- Bake for 5 minutes, until cheese is melted