Potato Gratin

If you want to know what comfort food is for me, here it is… Oh man is this thing good… It is like you died and went to heaven.  If I could eat and not worry about my waistline I could live on this. Can anything be better then potatoes, cream, cheese and herbs?… nah … never.  It must be the Polish in me talking but there is no amount of pasta or rice that can ever reach the level of comfort that potatoes can.  I often serve this on special occasions so if you are looking to step away from mashed potatoes or need another side dish for Thanksgiving, I would serve this.

You will need: 4 large baking potatoes, 2 cups heavy cream, 3 garlic cloves, 1 cup Parmesan cheese, hand full of chives (about 4 tbs chopped), 5 thyme twigs, piece of Gruyere cheese (2 tbs grated).

Peel the potatoes and place in water, so they do not turn brown while you are making the rest.

Chop the chives

Remove thyme from the twig and roughly chop.

Take three garlic cloves and smash them with a side of a knife, remove the skin

Place the herbs and garlic in a bowl, pour in 2 cups of heavy cream

Add one cup of Parmesan cheese

Mix well

Using a Mandolin, sing a few serenades as you slice those potatoes… “love stuck romeo…”

As I slice I place in the cream bowl so they do not turn brown

Add the rest and mix well.  Place half of the mixture in 9×12 inch pan and grade Gruyere over it.

Place the other half and garnish with chives

Bake in a 350 deg oven until golden and bubbly

Cool for about 10 min cut and serve warm.