1 tablespoon Cabot Unsalted Butter, for the pan
2 cups heavy cream
1 teaspoon fresh thyme leaves, finely chopped
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 ¼ pounds medium Yukon Gold potatoes, scrubbed (about 8)
⅓ cup grated Parmesan cheese
8 ounces Cabot Seriously Sharp Cheddar, shredded (2 cups)
Prep: 15 mins | Cook: 40 mins | Total: 55 mins
PREHEAT the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
BRING the cream, thyme, garlic, ½ teaspoon salt and ¼ teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off the stove.
SLICE the potatoes thinly into ⅛ inch thick rounds on a mandoline or vegetable slicer.
ARRANGE half the potato slices in a single, overlapping layer on the sheet pan and sprinkle evenly with salt, half the cheddar and half the Parmesan. Top with the remaining potato slices and sprinkle with salt.
DRIZZLE the hot cream mixture evenly over the potatoes. Use a small offset spatula or butter knife to spread the garlic and thyme evenly over the potatoes.
COVER the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the remaining cheddar and Parmesan.
COOK uncovered, rotating the pan halfway through, until very brown and crusty on top, 15 to 20 minutes more.
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