It is still Fall, well technically but not actually, because it is cold outside today!
Today is the antithesis of the week we had. Yesterday, specially, the weather was gorgeous, sunny, blue sky, warm, so warm I opened some windows to let the fresh air in.
So I went out to buy a few of the ingredients, but I could not resist, I took my camera with me and before hitting the market I went for a stroll in the neighborhood. What a glorious day!
Creamy Garlic Gratin Potatoes
♥ 2 1/2 pounds white potatoes, thinly sliced
♥ 1 1/2 cup whole milk
♥ 1 1/2 cup heavy cream
♥ 4 cloves garlic, minced
♥ 3 1/2 cups of parmigiano-Reggiano, grated
♥ Fresh thyme springs, to taste
♥ Salt & pepper, to taste
♥ Soft butter to rub the baking dish
Preheat oven to 350F. Rub the butter all over the inside of a baking dish, set aside.
Add water and salt to a cook pan, bring water to boiling. Meanwhile, peel the potatoes and slice them thinly; I use a mandolin to achive the same thickness.
Place the potatoes in the boiling water and cook them until almost tender, do not cook them all the way through, this process is to speed up the baking time.
Heat together the milk, heavy cream, garlic, thyme and salt in a pot until it starts to boil and slightly thicken.
Place a layer of the (semi-cooked) potato slices in even rows on the bottom of a baking dish. Pour some of the cream mixture, and sprinkle some of the grated cheese. Repeat the same steps two more times.
Bake uncovered for about 20 minutes until potatoes are tender and the top is browned. Since potatoes cook at different rates depending on size and type, use a fork or a skewer to check them for doneness.