Ingredients
3 lbs potatoes, sliced into 1/4 inch rounds
4 tbsp butter, cut into cubes
2 cups heavy cream
¾ cup grated gruyere or sharp cheddar cheese
Salt and pep for seasoning
Nutmeg for topping
Fresh Thyme for topping
Tools
10 12in cast iron skillet (or other oven proof baking vessel)
rimmed baking sheet
Directions
Step 1
Preheat oven to 400F.
Step 2
Begin with one layer of potatoes on the bottom of the skillet. Season with salt and pepper, and add about 1/2 of the grated cheese. Repeat until you use all of the potatoes, but DO NOT add a final layer of cheese.
3 lbs potatoes, sliced into 1/4 inch rounds
Salt and pep for seasoning
¾ cup grated gruyere or sharp cheddar cheese
10 12in cast iron skillet (or other oven proof baking vessel)
Step 3
Dot the top with the 4 tbsp of butter cubes and pour in the 2 cups of heavy cream.
4 tbsp butter, cut into cubes
2 cups heavy cream
Step 4
Place on the stove and bring to a boil. Immediately reduce the heat to low (be careful to not let it boil over!) and simmer for 10 minutes.
Step 5
Place in the oven on a rimmed baking sheet and immediately lower the temp to 350F. Bake for 20 minutes or until the top is golden brown.
rimmed baking sheet
Step 6
Remove and top with the remaining 1/2 of the cheese. Return to the oven to bake for another 5-10 minutes or until the cheese is melted and golden.
¾ cup grated gruyere or sharp cheddar cheese
Step 7
Sprinkle the top with some nutmeg and your fresh thyme leaves. Let rest for 5-10 minutes before cutting into it.
Nutmeg for topping
Fresh Thyme for topping
Step 8
ENJOY!
