Belle’s Christmas Eve Potato Gratin

Name: Belle's Christmas Eve Potato Gratin
Yield: Serves 6-8
Ingredients: 5 medium Yukon Gold potatoes; 1 head garlic, roasted (step 1); 1 shallot, diced + 1 tbsp butter; 1 1/2 cups heavy cream; 1 cup grated Gruyere; 1/2 cup grated Parmesan; 2 tsp salt, pepper, fresh thyme

Potato gratin for the Christmas Eve table. Belle’s trick against raw, watery gratin: simmer the thin slices in the cream for five minutes before they go in the pan, so the starch thickens the sauce and the potatoes start cooking from the inside.

Serves 6-8
25 min + 50 min bake

A painted black cast-iron pan of golden potato gratin, thin slices in a tight spiral with thyme on top, steaming on a rustic range in a candlelit attic with a Christmas tree and snowy window.

Ingredients

5 medium Yukon Gold potatoes
1 head garlic, roasted (step 1)
1 shallot, diced + 1 tbsp butter
1 1/2 cups heavy cream
1 cup grated Gruyere
1/2 cup grated Parmesan
2 tsp salt, pepper, fresh thyme

You’ll wanta 12-inch cast-iron pan, a sharp knife and foil.

Method

Garlic: Cut the top off, oil, wrap in foil; 400°F, 40 min.
Slice: Potatoes thin as a coin.
Base: Soften shallot in butter in a 12-in cast iron; squeeze in the garlic.
Sauce: Add cream, cheese, salt, pepper. Keep 1/4 for the top.
Simmer: Slices in the sauce, 5 min.
Spiral: Stand them on edge; top with the rest + thyme.
Bake: Foil on, 390°F 45 min; uncover, broil till golden.

Inspired by @alina_prokuda.