Cooking dishes like these at home, have made me appreciate food a whole lot more... they seem so simple, but are filled with beauty and flavor!Well, I got this inspiration from Balthazar's Cookbook...
I tweaked the recipe a little by adding extra sharp white cheddar cheese and nutmeg.
What you'll need:
1 cup heavy cream
1/2 cup whole milk
1/2 tsp nutmeg
2 tbsp of minced garlic
1 sprig of rosemary
2 sprigs of thyme
2 cup of shaved extra sharp white cheddar cheese
salt and pepper
4 russet potatoes (idahoes? idahos...lol?)
So i preheated the oven to 375 degrees.
Started cutting my potatoes into 1/8 inch thin ( i used my Japanese plastic mandolin)
In a small pot i combined and heated the cream, milk, garlic, nutmeg, rosemary and thyme.
When it began to boil... i turned it down. Let the herbs steep in it for five minutes.
While that was happening, i layered my first layer of shingled potatoes on the bottom of my buttered 8 X 10 1/2 baking dish
At the pot I removed the herbs, and added the cheddar lil by lil while stirin' the whole batch... (almost like makin' a fondue).
Then i pour a couple of spoons worth of the sauce over the first layer of potatoes...carefully spread the sauce with my wooden spoon, and began shingling my second layers of potatoes, and repeated the process till i did my last layer. Poured the rest of the milk mixture over my potatoes and carefully spread. Than shaved 2 tbsp worth of cheese over the top.
I baked the whole dish (covered in aluminum) in my oven for about 45 minutes.
Uncovered the dish and baked 5 minutes in the broiler til golden brown.
Let it rest on the stove top for another 5 minutes... so that the milk and cheese can set.
Then i served with the Rosemary Garlic Roasted Chicken I did... it paired so well, it was delicious!
