Recipe courtesy of Tyler Florence
Episode: Ultimate Bistro
Print
Total:
1 hr 10 min
Prep:
20 min
Inactive:
10 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 10 min
Prep:
20 min
Inactive:
10 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 2 pounds baking potatoes, peeled and sliced paper-thin
  • 2 cups heavy cream
  • 2 garlic cloves, split
  • Leaves from 4 fresh thyme sprigs
  • 3 tablespoons chopped fresh chives, plus more for garnish
  • 1 cup grated Parmigiano-Reggiano
  • Sea salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.

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