Gruyere Potato Gratin

This potato gratin was featured on the Today show on November 26, 2007. It's from chef Craig von Foerster's cookbook "Sierra Mar".

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 2  tablespoons butter
• 2  teaspoons  chopped garlic
• 1  teaspoon  chopped shallot
• 1 1⁄4 cups heavy cream
• 2  teaspoons salt
• 1  teaspoon fresh ground pepper
• 3  medium russet potatoes (about 2 lbs.)
• 1⁄2 onion, thinly julienned
• 1  tablespoon  chopped fresh thyme
• 1⁄4 cup  grated gruyere cheese (about 4 oz.)

Directions

1. Preheat oven to 350 degrees.
2. In a saucepan, melt butter over medium heat.
3. Add garlic and shallot and saute until translucent, about 2 minutes.
4. Add the cream and bring to a simmer for 5 minutes;season with salt and pepper, strain through a fine sieve and set aside.
5. Peel potatoes and slice into thin rounds ( a mandoline works great here!).
6. In a 4X6 inch baking dish, arrange two layers of potatoe slices,scatter with a third of the onion, thyme and Gruyere cheese.
7. Cover with a little of the seasoned cream:repeat this three times, ending with a layer of potatoes.
8. Cover with the rest of the cream.
9. Cover with aluminun foil and bake for 40 minutes.
10. Remove the foil and bake another 10 minutes, or until browned on top and easily pierced with a paring knife.
11. Serve.