These thinly sliced, roasted potatoes soak up a rich cream mixture flavored by herbs and garlic. This is a great side dish for roasted turkey, beef or chicken and is great for any holiday.
- 1 1/2 c. Heavy Cream
- 1 tsp. Litehouse® Freeze Dried Garlic
- 1 tsp. Litehouse® Freeze Dried Thyme
- 1/2 tsp. Litehouse® Freeze Dried Sage
- Salt and Ground Pepper, to taste
- 2 lb. Russet Potatoes, peeled and sliced 1/8” thick on mandolin
- 1/2 Yellow Onion, thinly sliced
- 3 c. (12 oz.) Grated Fontina Cheese
- 1/4 c. (1 oz.) Grated Parmesan Cheese
- Preheat an oven to 375°F. Butter or grease an 11-inch baking dish.
- In a large saucepan over medium heat, combine the cream, garlic, thyme, sage and a pinch each of salt and pepper. Bring just to a boil, then remove from the heat and set aside.
- Place the potato slices into a large bowl and pour cream mixture over the top, tossing to coat.
- Arrange one-third of the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle generously with salt and pepper, half of the onions and 1 cup of the Fontina. Repeat, using another one-third of the potato slices, salt and pepper, all the remaining onions, and another 1 cup Fontina cheese. Top with the remaining potatoes and sprinkle with salt and pepper again. Using a large, flat spatula, gently press on the potatoes to compact them. Pour any cream mixture remaining in the bowl over the potatoes and sprinkle evenly with the remaining 1 cup Fontina and the Parmesan.
- Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a sharp knife, about 45 minutes. Remove the foil and bake until the gratin is golden brown and bubbly, about 20 minutes more. Let the gratin rest for 10 minutes before serving.