Serves 1
Directions
- 1Slice potatoes very thin and soak in water to remove excess starch.
- 2Melt butter in a pot over medium heat.
- 3Add diced onions, kosher salt, and black pepper, and cook until translucent.
- 4Add minced garlic and cook.
- 5Stir in flour and cook for a minute or two.
- 6Slowly whisk in heavy cream and chicken stock to create a smooth base.
- 7Stir in chopped rosemary, nutmeg, and cayenne pepper.
- 8Stir in the cheese until melted.
- 9Drain the sliced potatoes, toss with half of the sauce in a large bowl, and lay them out in a tray.
- 10Pour the remaining half of the sauce over the potato layer.
- 11Cover with foil and bake at 350F.
- 12Remove foil and bake until finished.
- 13Grate cheese over the top and broil for a few minutes.
Ingredients
- 5 whole Yukon Gold potato
- 4 oz butter
- 1/2 whole onion, diced
- 1 tbsp kosher salt
- 5 clove garlic, minced
- 1/4 cup flour
- 12 oz heavy cream
- 12 oz chicken stock
- 1 tsp rosemary, chopped
- 1/2 tsp nutmeg
- 1/2 tsp cayenne pepper (optional)
- 1/2 cup cheddar gruyère cheese, shredded
- for garnish chives (optional)
Equipment
mandoline slicerpotwooden spoonwhiskcolanderlarge mixing bowlbaking trayaluminum foilgraterknife
Tips
- Check that your potatoes are cooked through with a knife before removing from the oven.