This dish got rave reviews (one from a Frenchman who said it was a very familiar dish to him) at both of the Friendsgivings that I took it to last week. The gluten-free people especially loved this dish, which I didn’t even know was gluten free!
It’s as simple as simmering some heavy cream and infusing it with crushed garlic before pouring it over each thin layer of scalloped potatoes. Top the entire dish off with Gruyère and bake for about an hour (depending on pan size) or until you can stick a fork through the layers of potatoes without much resistance. I added fresh thyme, salt, and pepper between each layer as well and used Gruyère as a base with some of Trader Joe’s Quattro Formaggio cheese as a topper.
Dorie was right in that the crust on top was the best part!
* Tip: Don’t slice the potatoes and then go to yoga before finishing making the rest of the dish – they turn a dark pink color that’s not very attractive. Fortunately, no one at the Friendsgivings noticed, or at least they were too nice to say anything about it! It still tasted fine, just wasn’t a real ‘show piece’ when sliced on a plate, hence the lack of picture of the slice.