This easy side dish is best prepared in a 12-degree cast iron skillet—however it can be made in a casserole, too. Thin Potato Slices Drizzled With Creamy Garlic Sauce Topped With Shredded Parmesan Cheese And Gruyere Cheese. This makes for a beautiful, once-crunchy presentation that roasts for just a few minutes.
* Ingredients :
° 1 1/2 cups heavy cream
° 2 teaspoons kosher salt
° 3 cloves minced garlic
° 1 tablespoon butter
° 1 small leek cut into cubes
° 5 medium sized Yukon Gold or white potatoes
° 1 cup grated Gruyere
° 1/2 cup grated parmesan cheese
° 1 teaspoon fresh thyme
* Directions :
Preheaat oven 325°F, adding cream, salt, & garlic in small saucepan. Boil the mixture over low-heat for 5 min . Removing from oven &; set to side.
Cutting potatoes to thin tranches to 1/8 inch thick employ mandolin sliicer.
In 12-inch cast-iron skillet, adding butter & shallots & sautée on low-heat for 5 min to-shallots-caramelize.
Organize sliced potatoes in spiral on cooked shallots. Pour cream mix on potatoes.
Covering cast-iron skillet tight with piece tin-foil. Placing cast-iron skillet in oven & baking for 1 h & 15 min .Removing pan from oven & set oven temperature to grill.
Cover the potatoes with Gruyere cheese and grated Parmesan cheese. Sprinkle with thyme. Placing cast iron skillet in oven also simmer for 5 min, to cheese is crispy & boil .
Taking it out of oven and serving it warm. It can be stored in the refrigerator and reheated the next day.
Enjoy !
