- 14 ea potatoes, baking
- 40 ounces heavy cream, (1 cup=8 oz)
- 2 Tbsp salt
- ⅔ tsp white pepper
- ½ tsp cayenne pepper
- ¼ tsp nutmeg
- ½ tsp thyme leaves, finely minced
- 1 cups gruyere cheese, grated
- ⅔ cups parmesan, grated
- ⅔ cups bread crumbs
ingredients
directions
1. Butter one full 2" hotel pans with soft butter (12 servings) |
2. Season the cream with salt, both peppers, and nutmeg. Adjust seasoning if necessary. |
3. Slice potatoes thin and add to cream to keep from discoloration |
4. Layer potatoes in buttered hotel pan after first layer add some of the cheese then add another layer of potatoes. Repeat with the other pan |
5. Pour enough seasoned cream over them both to coat the top surfaces well. |
6. Bake covered at 375 for 1 hour and 15 minutes, adding the rest of the cheese bread crumbs and minced fresh thyme leaves on top for the last 15 minutes leave uncovered at this point, or until fork tender and golden brown |
Keywords
kevin, gnvdc
