Yields 4 servings
1½ kg (roughly 5 large) Potatoes (Chef Dan likes Yukon Gold, though you could even use sweet potatoes, celery root or parsnips)
400 mL Heavy Cream
2 Tbsp Kosher Salt
1 clove Garlic, crushed
2 sprigs Fresh Thyme
1 tsp Black Peppercorn, whole
1 cup Gruyère Cheese, grated
- Preheat oven to 350° F.
- Wash and peel potatoes, and slice very thin (approx. 1/8-inch).
- In a small saucepan set to low heat, gently heat the cream, salt, garlic, thyme, and black peppercorn. Allow to gently simmer for approximately 10 minutes to infuse flavours. Strain off to remove any larger chunks, set aside and keep warm.
- In an ovenproof dish, carefully layer potatoes in a pinwheel pattern. After every two layers, add small amount of cream and a sprinkle of the gruyère (be sure to reserve half the gruyère for finishing). Repeat until all potatoes have been layered. Sprinkle the remaining gruyère over the top of the potatoes.
- Place your potatoes on a sheet pan to catch any bubbling cream or cheese, and bake in the oven for approximately 1-2 hours (cooking time will vary greatly depending on the deepness of your dish, so test doneness with a butter knife — it should slide in and out without any resistance).
- Once the potatoes are cooked through, switch your oven setting to broil and allow the top layer of cheese crisp until it turns a deep golden brown colour. Serve immediately.
By Dan McGee, Chef, Au Comptoir