I had a few potatoes in my pantry that I really needed to use, as well as extra Gruyère cheese and cream to use up after the quiche recipe. So this menu choice was a no-brainer for me. I looked at a few recipes for scalloped/au gratin potatoes and then just "winged" my own version. I was excited because I got to use my mandolin to slice the potatoes (I am easily entertained by kitchen gadgets, as you may have noticed). Jeremy and I both really enjoyed this dish (I consider it a really good recipe when Jeremy actually verbalizes that he likes it without prompting). Really delicious (probably not super-healthy, but whatever... It's nice to have a comfort food every now and then).
Anne's Potatoes au Gratin
1 cup heavy cream
1 teaspoon freshly chopped thyme
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1&1/2 to 2 pounds baking potatoes, peeled and cut into thin slices
1 cup shredded Gruyère cheese
In a medium saucepan, combine the cream, thyme, cayenne, salt, and pepper. Bring to a boil, then reduce and simmer until cream becomes thicker and reduces just a bit. Add the potatoes, stir, and cook for 3 more minutes. (Add more salt, pepper, or cayenne to taste if desired)
Pour potato mixture into a greased glass pie plate or other appropriate baking dish. Top with the Gruyère cheese. Cover the gratin with aluminum foil and bake for 15 minutes at 350ºF. Remove the foil and bake another 30 minutes or until potatoes are tender and the top is golden brown. Let stand a couple minutes before serving.