3lbrusset potatoespeeled and thinly sliced on mandolin
3ozRomano cheesegrated
Instructions
Make the Cream Sauce
Preheat the oven to 400°F and spray a 10x7 baking dish with non stick cooking spray
Whisk together the heavy cream, minced garlic, chopped thyme, salt, pepper and nutmeg. Make sure to whisk well until salt is dissolved
Building the Au Gratin Potatoes
Pour a small amount of the cream sauce into the bottom of the pan and spread around
Peel all the potatoes and slice 2 at a time. Make one layer of potatoes all facing the same direction and just slightly over lapping each other across the bottom of the pan
Spoon a little (2-3 tbsp) of the cream sauce over the top of that layer of potatoes and sprinkle with Romano cheese
Repeat until all potatoes are used, alternating the directions of the potatoes in each layer
Press the potatoes down 2-3 different times during the building process to bring the cream to the top
After placing the final layer of potatoes and cream press down to make sure the potatoes are under the cream. Sprinkle with a good amount of Romano over the top
Bake for 40 minutes uncovered until you have a nice brown top then cover and continue baking another 15-20 minutes. Serve hot and enjoy!
Notes
Peel and slice potatoes a couple at a time while you're building the au gratins so the potatoes don't sit out and oxidize. They will turn brown. Give your cream mixture a good stir each time before adding. The garlic and herbs easily sink to the bottom. Press down on potatoes every few layers to ensure cream is getting all over. Let rest for 10-15 minutes after cooking before cutting into them.