Pomme Au Gratin
The final of the potato series is one of my personal favorites and I know it will be yours as well...
- 1/4 Cup Chopped Garlic
- 1 TBS Olive Oil
- 6 Sliced Medium Idaho Potatoes
- 1 Cup Shredded Gruyere Cheese
- 1 Cup Shredded Swiss Cheese
- 1 1/2 Cups Heavy Cream
- 1 Cup Panko Bread Crumbs
- Salt and White Pepper To Taste
Procedure: In a skillet on low heat, saute garlic in olive oil until the bite is gone. In the mean time peel, slice and hold potatoes in water and set aside. In a mixing bowl add in cream and once garlic is finished stir it in. Season heavy cream mixture very well with salt and white pepper and set aside. Be sure to grate each cheese accordingly and also set aside. In a souffle or crock pot, spray with non-stick spray and layer with sliced potatoes and cheese making sure the final layer are potatoes. Finally poor on heavy cream mixture and top off with panko bread crumbs. Cover with tin foil and place in the oven on 350 degrees for 50-65 minutes. Once potatoes are almost done remove the tin foil to brown the bread crumbs. Serve hot and enjoy!